Date: Sat, 24 Jun 1995 23:21:17 -0700
From: Michelle Dick (email@example.com)
The following recipe is adapted from one in Bharti Kirchner's _The
Bold Vegetarian_ This cookbook is a wonderful read and full of
inspiring recipes, some low fat and many adaptable.
It's a complex-flavored smokey chickpea stew/sauce. It's a recipe for
gourmet types; some of the ingredients are exotic and it's a bit labor
I cut the recipe in half and didn't measure strictly. Here's the best
approximation of what I did (see Kirchner's book for her version):
CHIPOTLE CHICKPEA STEW
5 sun dried tomatoes
2 large red bell peppers
2+ cups cooked chickpeas (I used canned and reserved the liquid)
1/2 cup water or chickpea liquid
1/4 t asafetida powder
1/2 onion, sliced into half rings
2 large cloves garlic, minced
1/8 t ground turmeric
1/2 t ground cumin
1/2 t ground chipotle pepper (or to taste)
1/4 t minced dried ancho pepper
2 Roma tomatoes, unpeeled, finely chopped
salt to taste
Place sun dried tomatoes in small microwave safe bowl and add water
just enough to cover. Microwave on high for 1 minute, let cool.
Roast bell peppers over gas stove (or under broiler) till skin is
blackened and flesh is soft. Place in paper bag, seal, and set aside.
Heat nonstick pan, add onions, and sprinkle with asafetida. Heat over
medium-low heat for 10-15 minutes adding a little water now and then
(or some of the chickpea liquid) to keep from sticking too badly. You
want to carmelize the onions somewhat.
While the onions are cooking, puree the sun dried tomatoes with their
cooking liquid and 1/4 cup of the chickpeas together in a blender.
Add some of the chickpea liquid if necessary to make thick smooth
paste. Remove from blender and set aside (no need to clean blender
Mince garlic, and mix with tumeric, cumin, ground chipotle, and ancho
pepper. Set aside.
Chop tomatoes and set aside.
When onions are golden, add garlic mixture to onions and stir until
evenly distributed. Add 1/4 cup chickpea liquid and bring to boil.
Add chick-pea/tomato puree, fresh tomatoes, and salt. Lower heat and
simmer uncovered for 12-15 minutes until thick.
While stew is simmering, remove bell peppers from bag. Rub off their
blackened skins, slice open, and remove seeds and ribs. Puree the
flesh in the blender (see why you didn't need to wash it yet?).
Measure off 3/4 cup of the red pepper puree (reserve the rest for
When stew has finished simmering for its 12-15 minutes, add the red
pepper puree and bring back to a simmer. Add the remaining
chickpeas. Heat through and serve.
Cilantro is the suggested garnish.
I had whole chipotles and ground 1/2 of one in my coffee grinder
(which I don't use for coffee beans anymore).