Chipotle Chickpeas - cooking recipe

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
Preparation
    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 tomato soaking liquid as necassary to prevent sticking.
    Mash plum tomatoes with a wooden spoon to release their liquid.
    Add bell pepper puree and cook for three minutes over medium heat.
    add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.

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