- 1 c dried chickpeas soaked overnight in cold water
- 6 c water
- 1 c chopped canned tomatoes (San Marzano)
- 2 Tbsp chopped parsley
- 2 tsp chopped fresh thyme
- 2 Tbsp extra virgin olive oil
- 2 red pepper, ribs removed, and cut in 1/2 inch dice
- 1 poblano pepper, ribs removed and cut in 1/2 inch dice
- 1 long red chili pepper, seeded and cut in 1/4 inch dice
- 1 banana pepper, seeded and cut in 1/4 inch dice
- 4 cloves garlic, peeled and thinly sliced
- 1/2 tsp chili flakes
- Salt and freshly ground pepper
- 2 cups baby arugula
- 1 tsp olive oil
- 1/2 teaspoon lemon juice
- Salt and freshly ground pepper
- 4-6 1/2 inch thick slices of sourdough baguette, toasted
- Soak chickpeas overnight, then drain and rinse. Combine in a pot with water, tomatoes, parsley and thyme.
- Bring to a boil, then reduce heat to low and slowly simmer, covered, for 1 to 1-1/2 hours or until chickpeas are tender
- Drain and set aside, reserving liquid separately
- Heat oil in a skillet over medium high heat.
- Add red, poblano, red chili and banana peppers and saute for 3-4 minutes or until softened
- Add garlic and chili flakes and cook until garlic is lightly browned (about 1 minute more)
- Add chickpeas and sauté for 2-3 minutes or until chickpeas are coated with oil and have absobed the flavor of the peppers
- Pour in 2c reserved cooking liquid and bring to a boil
- Reduce heat to medium-low and simmer for 13-15 min or until liquid is thickened but still saucy
- Season with salt and pepper
Optional:
- toss salad with evoo, salt, pepper and lemon
Optional
- Plate toasted baguette; spread chickpea mixture on them, then top with arugula
Alternatives
- Serve with rice, couscous