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Chipotle Chickpeas

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“This is a vegetarian recipe that was posted in the Montreal Gazette. I couldn't pass up on this recipe because of the different blend of ingredients. I think I should explain one of the ingredients here, since Zaar may not accept it in the list of ingredients. According to the explanation asafetida is used in many Indian dishes as a flavouring. It can be found in powedered or lump form in Indian grocery stores. In this recipe it is optional and you only need to use a 1/2 teaspoon.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
  3. Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
  4. Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
  5. Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
  6. Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
  7. In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
  8. Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
  9. Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
  10. Mash plum tomatoes with a wooden spoon to release their liquid.
  11. Add bell pepper puree and cook for three minutes over medium heat.
  12. add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.

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