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chipotle-chickpea-stew recipe

Date: Sat, 24 Jun 1995 23:21:17 -0700
 From: Michelle Dick (artemis@shell1.best.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):
 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
 another use).
 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).
 Serves 2
 kwvegan vegan