Chipotle Chickpeas

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.

Steps

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 tom.

Ingredients

red bell peppers, sun-dried tomato, chickpeas, onion, olive oil, garlic cloves, ground turmeric, cumin, ground chipotle chile pepper, ancho chilies, plum tomatoes, fresh cilantro, salt