chickpeas and crock pot love

so
i got a crock pot
i'm sure i used to have one
well, pretty sure
but if i ever really used it
it was definitely for some meat something or other
which is, of course, not my plan

i love chickpeas
but they are a beast to make
because of the skinning of the chickpeas
look up almost any hummus recipe and it will used canned chickpeas
which is crap
totally

and
i was eating all that fruit
but now i don't want fruit, not at all
it's some weather/seasonal thing i think
but
i want something hot to eat
and i want brown rice and chickpeas
and, to be honest, potatoes too

but
kinda by accident
i discovered that
slow cooking the chickpeas
gives them quite a meaty flavor

so i've had them with carrots, onions, fresh tomatoes
to make a stew
and with sundried tomatoes and onions
to make a pasta sauce
and
tonight
i think i've got chili

i never expected to get vegetarian chili from chickpeas
until after the pasta sauce
which had started me to thinking

so i soaked 2 cups of chickpeas
and marinated these other ingredients overnight
so they'd be just ready to throw in the crock and go:

1 huge onion [skin on, cause i heard that gives more flavor]
about a cup of basically julienned sundried tomato
a couple ounces wakame
about a tablespoon of umeboshi vinegar
about a tablespoon of soy sauce

and i'm really sorry
but i have no real guesstimate on quantity
but i'm going with

1 teaspoon rosemary
1 teaspoon cumin seed
1/2 teaspoon dried garlic bits
1 teaspoon red pepper flakes
1 teaspoon fennel seed
1 tablespoon turmeric

and i soaked some peppers overnight in the chickpea water
and basically julienned them before putting them in the pot
[what i keep meaning by basically julienned is that that is about the size and shape of the pieces{a little thicker}, but i don't cut them at an angle so they aren't technically julienned, see]

i'm not sure what kind of chilis these are
i just bought a big bag of dried chilis at the farmer's market
maybe anaheim
now
i wanted to use chipotle peppers
not super hot, but that beautiful smokiness
i have some frickin chipotle peppers
but i couldn't find them
and
i really must get some habeneros
if i'm gonna do this thing right
so next time

so i pour all that in the pot
with a cup of red wine and some water

and
it has come out
tasting
very much like chili
way more than any bean concoction
of course
it doesn't look like chili
so i may submersion blend it
put some shredded cheese and raw diced onion on top
and then see how it looks
i was all prepared to add hatcho miso
but i think that's overkill
and
i think i really knew that when i put in the soy sauce

i guarantee you will like this stuff
and
if that daiya cheese is as good as it's supposed to be
it could be completely vegan
[or it could have delicious cheesey goodness]

chickpeas, who knew