recipe - pois chiches bourguignon

phase 1

combine these ingredients in a crockpot

2 1/2 cups chickpeas [soaked]
1 2x3 piece of kombu
2 Tbs cumin seeds
3/4 Tbs fennel seed
1 Tbs ground black pepper
2 tsp rosemary
2 tsp smoked paprika
1 bag sundried tomatoes [about 10 oz] chopped
2 medium onions chopped
2 small dried chipotle peppers
5 large dried peppers [NM, ancho, or similar]
3 cloves of garlic [chopped]
2 bottles bridgeport dark rain beer [black ipa]
1 cup chianti
2 Tbs black truffle oil

if needs be add enough water that chickpeas are 1 inch below the surface, it is fine if the peppers float.  cook on high for 10 - 12 hours.  you will probably need to add water after 8 hours.  if you are at home when you cook this, stir every 2 hours.  if not, skip that step.


phase 2

2 medium onions coarsely chopped
5 cloves of garlic chopped
1 cup red wine [something with more fruit:  merlot, pinot noir, garnacha]
2 tsp smoked paprika
1 tsp chili powder
2 tsp curry powder
1 tsp konriko brand chipotle seasoning
1/2 tsp red pepper flakes
1/2 tsp cumin seeds

again, top off with water.  turn heat down to low and cook another 6 - 8 hours.


you will love this