Peperonata with Charred Corn & Chickpeas

Ingredients

• 2 red bell peppers, sliced thin

• 1/2 red onion, medium in size and sliced thin

• 1/2 cup corn, fresh or frozen

• 1/2 cup olive oil

• 1 can of chickpeas, drained

• 1/4 cup red wine vinegar

• 3 garlic cloves, peeled and smashed

• 2 rosemary sprigs

• 1 tbsp dried oregano

• 1 1/2 tsp salt, plus more

Method

1. Heat a medium pot or dutch oven over medium heat

2. Add in onion. Cook stirring occasionally until onion softens, 4-5 minutes

3. Mix in sliced red pepper and corn and cook for another 2-3 minutes

4. Stir in oregano, salt and smashed garlic and cook until fragrent, 1-2 minutes

5. Add chickpeas and rosemary sprigs to pot. Stir to combine and reduce heat to medium low

6. Gently cook mixture on medium low for 25-30 minutes. Taste and season with more salt, as needed

7. Remove pot from heat, discard rosemary sprigs and sitr in red wine vinegar

8. Serve peperonata with cilantro