Ingrédients pour Chipotle Chickpeas
- Red Bell Peppers
- Sun Dried Tomato
- Chickpeas
- 1 medium onion, chopped
- Olive Oil
- Garlic Cloves
- Ground Turmeric
- 1 teaspoon cumin
- Ground Chipotle Chile Pepper
- Ancho Chilies
- Plum Tomatoes
- Fresh Cilantro
- Salt
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Comment préparer Chipotle Chickpeas
- Preheat broiler.
- Roast 2 bell peppers on a baking sheet under the broiler, turning often, until blistered and blackened (about 10 minutes).
- Place peppers in a paper bag, seal, and set aside for 15 minutes.
- Remove peppers from bag and discard skin, ribs, and seeds.
- Puree roasted peppers in a blender or food processor until smooth. Set aside.
- Soak 1/2 cup sun-dried tomatoes in boiling water until softened (about 10 minutes).
- Drain sun-dried tomatoes, reserving 2 tablespoons of soaking liquid.
- Puree sun-dried tomatoes with the reserved liquid in a food processor or blender. Set aside.
- Puree 1/2 cup chickpeas with 1/4 cup water in a food processor or blender. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1/2 teaspoon asafetida (optional) and 1 medium onion, chopped, and saute until onion is softened and lightly browned (about 5 minutes).
- Stir in 2 cloves garlic, minced; 1 teaspoon turmeric; 1 teaspoon cumin; 1 chipotle pepper in adobo sauce, minced; and 1/2 ancho pepper, minced.
- Add 1/2 cup water and bring to a boil.
- Stir in the sun-dried tomato puree, chickpea puree, 1 (14.5 ounce) can diced tomatoes, and 1/4 cup chopped cilantro.
- Reduce heat to low and simmer until a thick sauce forms (about 10 minutes). Add reserved sun-dried tomato soaking liquid as needed to prevent sticking.
- Mash plum tomatoes gently with a wooden spoon to release their juices.
- Stir in the bell pepper puree and cook for 3 minutes over medium heat.
- Add 2 1/2 cups chickpeas (2 cans, drained and rinsed).
- Cover and cook until heated through (about 5 minutes).
- Serve hot.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
53g
Fat
5g
Carbs
20g
