Monday, March 01, 2010
I had a few cups of chickpeas left from the kreplach, and I had twenty (!) avocados I got for a dollar (yay for the Warehouse Surplus!) on Saturday (seriously, two of them were bad, but the rest were just perfect) so I needed something that would go well with guacamole and tortilla chips. The boys just adored these, and forced me to photograph it and write the recipe down. Sometimes what I consider using up leftovers turns into a new favourite, and this one clearly is.
You Will Need:
Corn oil (about 1/4 cup)
4 cups cooked chickpeas, skins removed
2-3 large, red bell peppers, diced
2 large bunches scallion, chopped
3 cloves garlic, chopped
Spice Mix (see below)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried epazote
2 tablespoons (or more) chili powder (use whatever kind you like)
2 tablespoons Spanish paprika (you can use the sweet kind if you prefer)
Salt and Pepper to taste
In a large, heavy pot heat the oil over medium heat and add the red pepper, onions, and garlic. Cook until softened-about ten minutes. If the garlic starts to burn, reduce the heat. Add the chickpeas and the spices. Cook, stirring until everything is well coated. Fry a few minutes for flavours to combine. Add enough water to cover, and cook, over medium heat stirring once in a while to prevent sticking. Reduce until almost all the water is gone, then cover again with water and repeat. I did this a total of three times, but you can get away with two.
Serve with chips, or rice, or twenty avocados.