Chipotle Chickpeas Recipes

Steps:

• Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.
• Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
• Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
• To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.

Steps:

• Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
• Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
• Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
• Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
• When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.

Steps:

• 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.