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Chickpeas Warren

Cuisine: Cajun
Type: Poultry
Courses: Soup, Vegetarian
Serves: 11 people

Recipe Ingredients

1 lb 454g / 16ozDried chickpeas
  Seasoning Mix
2 teaspoons 10mlSalt
2 teaspoons 10mlOnion powder
2 teaspoons 10mlDry mustard
2 teaspoons 10mlGround cumin
1 teaspoon 5mlGarlic powder
1 teaspoon 5mlWhite pepper
1/2 teaspoon 2.5mlBlack pepper
1/4 teaspoon 1.3mlCayenne
2 cups 125g / 4.4ozChopped onions
2 1/2 cups 365g / 12ozChopped green bell pepper in all
1/2 cup 55g / 1.9ozChopped celery
6 1/2 cups 1540mlDefatted chicken stock in all
1 teaspoon 5mlMinced fresh garlic
1 cup 237mlApple juice
2 cups 220g / 7.8ozFinely diced carrots
1 cup 62g / 2.2ozFinely diced onion

Recipe Instructions

Day 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, 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 350 F, 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.


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."

Paul Prudhomme in "Fork in the Road"


Average rating:

6.5 (2 votes)

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