For dry chickpeas: soak overnight and then boil for a while.
Here goes:
- Cooking oil
- 1 onion (chopped)
- 1 carrot (peeled, chopped)
- 3 cloves garlic (pressed)
- 15ish oz crushed tomatoes
- 1 tbs cumin seed
- 1/2 tbs coriander seed
- salt
- pepper
Sautee onions and carrots with oil and salt til they soften up, throw in the whole seeds and garlic and mix it around for a while, until things get fragrant. Bust open that can of tomatoes and dump it in. Add some more salt and pepper and simmer til warm.
Now puree.
While that's in the blender, take this stuff:
- mushrooms (4 or 5 buttons)
- bell peppers (1/2 a red and 1/2 a yellow)
- celery (1 stalk)
Sautee these guys in that pot you were using earlier until nice and soft and then dump the puree back in there. Throw in your prepared chickpeas and about a cup of water and let it simmer.
At this point, add seasonings of your choice. I used:
- 2 tbs Sri Racha sauce
- 1/2 tbs oregano
- some fresh cilantro
Simmer down now and get out the bowls.
