Slow-cooked chickpeas with spicy peppers and arugula

Ingredients

Chickpeas

• 1 c dried chickpeas soaked overnight in cold water

• 6 c water

• 1 c chopped canned tomatoes (San Marzano)

• 2 Tbsp chopped parsley

• 2 tsp chopped fresh thyme

• 2 Tbsp extra virgin olive oil

• 2 red pepper, ribs removed, and cut in 1/2 inch dice

• 1 poblano pepper, ribs removed and cut in 1/2 inch dice

• 1 long red chili pepper, seeded and cut in 1/4 inch dice

• 1 banana pepper, seeded and cut in 1/4 inch dice

• 4 cloves garlic, peeled and thinly sliced

• 1/2 tsp chili flakes

• Salt and freshly ground pepper

Arugula Salad

• 2 cups baby arugula

• 1 tsp olive oil

• 1/2 teaspoon lemon juice

• Salt and freshly ground pepper

Accompaniment

• 4-6 1/2 inch thick slices of sourdough baguette, toasted

Steps

• Soak chickpeas overnight, then drain and rinse. Combine in a pot with water, tomatoes, parsley and thyme.

• Bring to a boil, then reduce heat to low and slowly simmer, covered, for 1 to 1-1/2 hours or until chickpeas are tender

• Drain and set aside, reserving liquid separately

• Heat oil in a skillet over medium high heat.

• Add red, poblano, red chili and banana peppers and saute for 3-4 minutes or until softened

• Add garlic and chili flakes and cook until garlic is lightly browned (about 1 minute more)

• Add chickpeas and sauté for 2-3 minutes or until chickpeas are coated with oil and have absobed the flavor of the peppers

• Pour in 2c reserved cooking liquid and bring to a boil

• Reduce heat to medium-low and simmer for 13-15 min or until liquid is thickened but still saucy

• Season with salt and pepper

Optional:

• toss salad with evoo, salt, pepper and lemon

Optional

• Plate toasted baguette; spread chickpea mixture on them, then top with arugula

Alternatives

• Serve with rice, couscous