Chipotle Chickpeas

Directions

1. 1
   Preheat broiler.
2. 2
   Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
3. 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. 4
   Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
5. 5
   Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
6. 6
   Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
7. 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. 8
   Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
9. 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. 10
    Mash plum tomatoes with a wooden spoon to release their liquid.
11. 11
    Add bell pepper puree and cook for three minutes over medium heat.
12. 12
    add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.