In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a bit. Remove the peppers to a bowl and add the onions to the same skillet.

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1. Boil the potatoes: Peel if needed and cut potatoes into chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender (10–15 minutes). Drain and let cool ...

4. Add the hot lentils to the bowl with the chickpeas. With a rubber spatula, turn the mixture so the dressing coats it all. 5. Add all but 3 tablespoons of the onion and the parsley. Stir until ...

Place the potatoes in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil over medium-high heat.