Chickpeas Warren

Recipe Ingredients

1 lb	454g / 16oz	Dried chickpeas
		Seasoning Mix
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	White pepper
1/2 teaspoon	2.5ml	Black pepper
1/4 teaspoon	1.3ml	Cayenne
2 cups	125g / 4.4oz	Chopped onions
2 1/2 cups	365g / 12oz	Chopped green bell pepper in all
1/2 cup	55g / 1.9oz	Chopped celery
6 1/2 cups	1540ml	Defatted chicken stock in all
1 teaspoon	5ml	Minced fresh garlic
1 cup	237ml	Apple juice
2 cups	220g / 7.8oz	Finely diced carrots
1 cup	62g / 2.2oz	Finely diced onion

Recipe Instructions

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, they will increase in volume.

Day 2: combine the seasoning mix ingredients in a small bowl. Drain the chickpeas and set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350F, about 4 minutes. Add the chopped onions, 1 cup of the bell peppers, the celery, and 2 tablespoons of the seasoning mix.

Stir and cook until the vegetables start to brown, about 5 minutes. Add 1/2 cup of the stock, scrape the bottom of the 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 remaining seasoning mix. Clear the bottom of the pot and cook 5 minutes, then add the garlic and remaining bell peppers.

Cook 10 to 12 minutes, then reduce the heat to medium, and continue to cook for 45 minutes, clearing the bottom of the pot occasionally as sticking occurs. Add the apple juice, carrots, finely diced onions, and remaining stock, and cook until the peas are tender, and the liquid is thick and begins to look creamy, about 1 hour.

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

Makes about 11 cups, enough for 11 side servings

Notes : Curtis sez: "despite the fact that this dish is listed as a side dish, it makes a great take-and-heat lunch for work. Depending on the age and dryness of your dried chickpeas, the last cooking step could easily take 1 1/2 hours or longer."

Source:
Paul Prudhomme's "Fork in the Road"

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