Serves 8-10

Ingredients:

• 15 oz. chickpeas
• 15 oz. Great Northern beans
• 1 cup caramelized white onions (5 onions, sliced)
• 1 cup roasted red and yellow peppers (3 red and 3 yellow bell peppers, roasted, seeded and chopped)
• 3 celery ribs, small dice
• 2 bunches green onions, sliced (about 10)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 tablespoons Madras curry powder
• 13.5 oz. unsweetened coconut milk
• 1 jalapeno pepper (optional)
• Salt and pepper to taste
• Vegetable oil for cooking

Directions:

1. Drain and rinse chickpeas and Great Northern beans.  Set aside.
2. To caramelize onions, heat 1/2 cup of oil in a large skillet on medium heat.  Add 5 sliced white onions.  Cook onions until translucent. Add 1/2 cup of water to the pan and continue cooking until onions are deep golden and all the water has evaporated.  (The water is a “cushion” against burning.)  Season with salt and pepper.Set aside.
3. To roast peppers, heat 1/2 cup of oil in a large pot on medium-high heat.   Add 6 whole peppers, cook until peppers are dark on the edges.   (Note: We use a wood-fired oven for quick cooking and a smokey flavor.  Peppers can be broiled to achieve approximately the same results.)  Remove the seeds and chop.
4. To a large bowl add chickpeas and beans, caramelized onions and peppers and remaining ingredients, stirring in the coconut milk last. Add only enough coconut milk to combine ingredients and uniformly cover the mixture with “sauce.” Season with salt and pepper.

Tip: Keep it vegan and enjoy! Or add a little local honey for sweetness and a jalapeño pepper for spice!