Ingredients

2 cans chickpeas

4 cloves garlic minced

1 medium yellow onion finely chopped

1 yellow pepper diced

1 1/2 cups eggplant caponata

season with dried oregano, garlic powder, onion salt, s&p

finish off with 2 oz of crumbled goat cheese

Preparation

  1. Saute onion in 2tbl of olive oil until onions are translucent
  2. Add garlic and cook for about 2 minutes
  3. Add chick peas to mixture and cook for about 5 minutes stirring frequently until peas soften
  4. Add yellow peppers and continue to cook until peppers soften (but not too much)
  5. finish off with caponata and allow mixture to warm
  6. season to taste and crumble goat cheese over and serve