1 T. olive oil 

1 small red pepper, seeded and diced 

1/2 onion, diced 

2 T. tomato paste 

1/4C. white wine

One 15.5 oz. garbanzo beans, drained 

1/8 t. chili pepper 

1/8 t. dried oregano 

1 T. maple syrup 

1/4 C. water

2 green onions, diced 

Salt and pepper 

1 head of endive 

1/8 C. peanuts, chopped 

Heat oil in a large sauté pan over medium heat. Add onion and red pepper and cook until tender and onions are translucent. Add tomato paste and let cook 1 minute. Then add wine and let reduce down. Add garbanzo beans and next 4 ingredients. Let cook 2-3 minutes. Add more water if necessary so beans are coated but not dry. Remove from heat and add green onions (green parts only) and season with salt and pepper. 

Place heaping spoonfuls into endive leaves and sprinkle with about 1 t. peanuts over each. 

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