Part 52 (2/2)

SERVES 4 TO 6.

COOKING TIME: 50 MINUTES.

If these chickpeas could talk, they'd probably be a little fresh and need at least a PG-13 rating due to extreme sauciness. (On the other hand, if chickpeas could talk they probably wouldn't be vegan anymore.) Yet these delicious chickpeas-gently simmered in a savory tomato sauce with roasted red peppers and ground almonds-make a great family dinner or potluck dish nonetheless. Pair this Spanish-style entree with Saffron-Garlic Rice (page 119) and your favorite steamed green vegetable or simple salad.

cup sliced almonds

1 (28-ounce) can diced tomatoes (fire-roasted are especially good here)

2 roasted red bell peppers, homemade (page 33) or store-bought

3 tablespoons olive oil

3 cloves garlic, minced finely

2 shallots, minced finely

1 red serrano chile, seeded and minced finely (leave some seeds if more heat is desired)

cup white wine or vegetable broth

2 teaspoons red wine vinegar

2 teaspoons sugar

1 teaspoon dried thyme

teaspoon dried rosemary, crumbled

2 (15-ounce) cans chickpeas, drained and rinsed

teaspoon salt, or to taste

Freshly ground pepper

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