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.




i really don't think she's going to make this
and i know she's going to add meat
but what she like was the thickness of the broth
and she's not going to get that unless
she lets it really cook down
but
whatever


you'll love this