India Meets the Southwest Chick Peas in Gravy

Ends and skin from one large red onion
1/4 cup red onion, diced
1/2 cup vodka
1 tbl olive oil
2 cups water
1 tsp salt

1 poblano pepper, diced
1/4 cup carrots, diced
3 quarter inch thick slices from a large sweet onion
1 jalapeno pepper, sliced into rounds
1/2 a serrano pepper, sliced into rounds
5 cloves garlic, smashed
2 chipotles and 2 tsps of the adobo sauce
1/4 cup fresh cilantro leaves
1/2 cup beer

2 green tea bags
2 tsps cumin
2 tsps turmeric
2 tsps paprika
1 tsp salt
1/2 tsp black pepper
2 bay leaves
3 pieces allspice

1 can chick peas, thoroughly rinsed
3 tbls cold butter

In a large sauce pot, uncovered, bring the first set of ingredients to a boil and then simmer over medium heat for 10 minutes.

Discard onion skins and ends. Add the second set of ingredients to the pot. Simmer 5 more minutes. Add the third set. Continue simmering over medium heat 5 more minutes. Remove tea bags. Add garbanzoes. Continue simmering until sauce is reduced by half.

Turn off heat. Remove bay leaves. Add butter. Stir to combine. Let sit 3 more minutes before serving.


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