Chipotle Chickpeas

Chipotle Chickpeas created by Engrossed

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:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Studentchef
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@Studentchef
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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."

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  1. StuartB1975
    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.
  2. Sharon123
    I halved the recipe and didn't mash the tomatoes, just threw them in the skillet earlier, so they would soften up. I used a chipotle cube(put out by Knorr). Thanks for a tasty lunch! Made for the Please Review My Recipe game.
  3. Dreamer in Ontario
    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.
  4. Engrossed
    Chipotle Chickpeas Created by Engrossed
  5. Engrossed
    Chipotle Chickpeas Created by Engrossed
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