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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
4 large red bell peppers |
1 ounce sun-dried tomato |
3 cups chickpeas (cooked or canned) |
1 cup chopped onion |
1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil |
3 large garlic cloves, minced |
1/4 teaspoon ground turmeric |
1 teaspoon cumin |
ground chipotle chile pepper |
1/2 teaspoon ground ancho chilies or 1/2 teaspoon paprika |
5 plum tomatoes |
1/4 cup chopped fresh cilantro |
salt |
Directions:
1. Preheat broiler.
2. Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
3. 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.
4. Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
5. Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
6. Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
7. 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.
8. Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
9. Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
10. Mash plum tomatoes with a wooden spoon to release their liquid.
11. Add bell pepper puree and cook for three minutes over medium heat.
12. add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
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