Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound dried chickpeas

Instructions Jump to Ingredients ↑

  1. Seasoning Mix:

  2. teaspoons salt2 teaspoons onion powder2 teaspoons dry mustard2 teaspoons ground cumin1 teaspoon garlic powder1 teaspoon white pepper1/2 teaspoon black pepper1/4 teaspoon cayenne2 cups chopped onions2 1/2 cups chopped green bell pepper -- IN ALL1/2 cup chopped celery6 1/2 cups defatted chicken stock -- IN ALL1 teaspoon minced fresh garlic1 cup apple juice2 cups finely diced carrots1 cup finely diced onionDay 1: Add enough water to the chickpeas to cover them by 3 or 4 inches,and soak overnight in the refrigerator. As the peas absorb the water, theywill increase in volume.

  3. Day 2: Combine the seasoning mix ingredients in a small bowl.

  4. Drain the chickpeas and set aside.

  5. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 F,about 4 minutes.

  6. Add the chopped onions, 1 CUP of the bell peppers, the celery, and 2TABLESPOONS of the seasoning mix. Stir and cook until the vegetables startto brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom ofthe pot to clear all the brown bits, and cook until the liquid evaporates,about 5 minutes. Stir in 4 CUPS stock, the drained chickpeas, and REMAININGseasoning mix. Clear the bottom of the pot and cook 5 minutes, then add thegarlic and REMAINING bell peppers. Cook 10 to 12 minutes, then reduce theheat to medium, and continue to cook for 45 minutes, clearing the bottom ofthe pot occasionally as sticking occurs. Add the apple juice, carrots,finely diced onions, and REMAINING stock, and cook until the peas aretender, and the liquid is thick and begins to look creamy, about 1 hour.

  7. With this recipe, it is more important to trust your eyes and taste budsthan to watch the clock. Taste a couple of chickpeas; if the flavor is goodand they are tender and creamy, they're done. Serve war


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