Chipotle Chickpeas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large red bell peppers
• 1 ounce sun-dried tomato
• 3 cups chickpeas (cooked or canned)
• 1 cup chopped onion
• 1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil
• 3 large garlic cloves, minced
• 1/4 teaspoon ground turmeric
• 1 teaspoon cumin
• ground chipotle chile pepper
• 1/2 teaspoon ground ancho chilies or 1/2 teaspoon paprika
• 5 plum tomatoes
• 1/4 cup chopped fresh cilantro
• salt

Recipe

• 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.