+GF +SF
Can anyone dislike chickpeas, really? It seems there is nothing they (or their brine, aka aquafaba) cannot do. I whipped them up as a sassy protein- and fiber-rich sauce here, most often to be served with my favorite noodles ever, aka Noochy Fried Noodles. —CS
SERVES 4
1½ tsp (8 ml) olive oil
3 bell peppers, cored and chopped (any color)
2 medium shallots, chopped
3 large cloves garlic, minced
2½ cups (410 g) cooked chickpeas
1 tbsp (5 g) dried porcini powder
1 tbsp (3 g) Italian seasoning
1–2 tsp (1–2 g) Aleppo-style pepper, or use half the amount of crushed pepper flakes
1 tsp coarse kosher salt
2 tbsp (30 ml) sherry vinegar or apple cider vinegar
1 (28-oz [794-g]) can fire-roasted diced or crushed tomatoes
Place the oil, peppers, shallots and garlic in a large pot. Cook over medium-high heat until the peppers just start becoming tender, about 6 minutes depending on freshness. Stir occasionally. Add the chickpeas, porcini powder, Italian seasoning, pepper flakes and salt. Cook for another 2 minutes, stirring well. Add the vinegar to deglaze. Add the tomatoes, stirring to combine. Lower the heat to medium and cover partially with a lid. Simmer for 20 minutes, until the sauce has thickened and the peppers are completely tender but not mushy.