Prep 20 mins
Cook 40 mins
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.
- 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
- Preheat broiler.
- Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
- 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.
- Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
- Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
- Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
- 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.
- Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
- Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
- Mash plum tomatoes with a wooden spoon to release their liquid.
- Add bell pepper puree and cook for three minutes over medium heat.
- add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
Excellent veg. dinner! Dd would have prefered it without the tomatoes so I'll try that next time. I liked it as written. I didn't use the asafetida.
EXCELLENT VEGAN recipe! VERY SATISFYING SOUTHWEST flavor. I skipped the asafetida as I didn't have any and didn't want any after googling it and reading the description. The recipe didn't state how much ground chipotle to use so I used 1tsp which gave a WONDERFUL SMOKEY CHILE flavor without being too hot. I used canned chickpeas, olive oil, paprika and garlic salt. I also used one drained 12oz jar of roasted red peppers so skipped steps 1 and 2. I pureed everything in pyrex cups with my immersion blender. I soaked my sun-dried tomatoes in 3/4 cup of water and used it all plus some regular water. I used my potato masher on the plum tomatoes. I added a 6oz can of small whole black olives and am glad I did. I think this would also be good with corn and diced green chilies. This would also work with any kind of favored bean. Just think smokey chipotle flavored chili and adapt to your favorites. I served this with whole wheat tortillas, avocado, cilantro and sour cream for a very yummy satisfying meal. Made for the Potluck tag game.
Deliciously spicy and smoky. I made it pretty much as described, except I used smoked garlic and dried chipotles, as those are the only ones you can easily get here in the UK.