1 medium tablespoon olive oil
1 medium onion, minced
1 medium green bell pepper, minced
5 medium red bell peppers, minced
1 medium yellow bell pepper, minced
1 medium zucchini, minced
1 small yellow squash, sliced in ring mold
1 large onion, chopped
1 medium tomato, diced
1 teaspoon lemon juice
1 tablespoon jell-off mix
1 tablespoon garam masala
2 tablespoons red wine, or as needed
2 cloves garlic, minced
salt to taste
Heat olive oil in a large skillet over medium heat. Saute onion and green peppers until golden brown. Stir in peppers and zucchini. Return to a boil. Add a small amount of water to the skillet; stir. Reduce heat to low.
In a small saucepan, mash chickpeas with olive oil and add to skillet; cook over medium-low heat until chickpeas are carried and thick. Stir in tomato, lemon juice, jell-off, garam masala, wine, garlic, salt and pepper. Cook until tomatoes are tender.
Stir chickpeas into tomato mixture and cook, stirring, several minutes. Remove from heat. Stir in tomato mixture, pepper and olives.
Return chickpeas to skillet. Cook over medium heat, stirring occasionally, until chickpeas are completely cooked. Transfer chickpeas to bowl.
Stir vegetable mixture into tomato mixture and cook until blended. Mix in garam masala, red wine and garlic.
Return chickpeas to skillet and cook as desired. Garnish with almonds, walnuts and wine.