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1
Preheat broiler.
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2
Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
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3
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.
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4
Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
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5
Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
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6
Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
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7
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.
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8
Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
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9
Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
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10
Mash plum tomatoes with a wooden spoon to release their liquid.
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11
Add bell pepper puree and cook for three minutes over medium heat.
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12
add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
