Chickpeas with Pearl Onions, Artichokes and Roasted Red Peppers (vegan)

This is a recipe from the Canadian Living website, with my own twist, of course.

You will need:

• 2 red peppers
• 1 bag of pearl onions
• 2 tbsp. olive oil
• 1 can chickpeas, drained and rinsed
• 1 jar of marinated artichoke hearts
• 1 tbsp. white wine vinegar
• 1 tbsp. lemon juice
• 1/2 cup water
• 1/2 tsp. chili flakes
• Salt and pepper 

First you need to roast the red peppers.  Put them on a baking sheet or in a shallow casserole dish and put them under the broiler until they are blackened all over.  You will need to turn them.  Put them in a bowl and cover with plastic wrap.  Once cool, peel them.  The skin will come off easily.  Cut in half and remove the seeds.  Then cut the peppers into 1/4 inch strips and put them to the side.

Next, peel the onions.  This is not as drastic as you may think.  Put the pearl onions in a sauce pan - skin and all - and cover with water.  Bring to a boil and boil for 1 minute.  Rinse in cold water.  The skin will come off of these easily as well.

Put the onions in a large skillet, 1/2 cup a water, chili flakes, and oil from the artichokes.  Bring to a boil, stirring occasionally until no liquid remains. Add in artichokes, chickpeas and red pepper.  Cook for 2 minutes.  Add salt and pepper to taste and turn off heat.

Toss with olive oil, white wine vinegar and lemon juice.