Chipotle Chickpeas

• 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

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.

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

Taken from www.food.com/recipe/chipotle-chickpeas-200583 (may not work)