Chipotle Chickpeas With Aubergine Pitta Food

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
• Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

CHIPOTLE CHICKPEAS

Steps:

• Preheat broiler.
• Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
• Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
• Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
• Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
• Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
• In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
• Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
• Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
• Mash plum tomatoes with a wooden spoon to release their liquid.
• Add bell pepper puree and cook for three minutes over medium heat.
• add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.