Preparation:
Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the peas absorb the water, they will increase in volume.
Day 2: combine the seasoning mix ingredients in a small bowl. Drain the chickpeas and set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350F, about 4 minutes. Add the chopped onions, 1 cup of the bell peppers, the celery, and 2 tablespoons of the seasoning mix.
Stir and cook until the vegetables start to brown, about 5 minutes. Add 1/2 cup of the stock, scrape the bottom of the pot to clear all the brown bits, and cook until the liquid evaporates, about 5 minutes. Stir in 4 cups stock, the drained chickpeas, and remaining seasoning mix. Clear the bottom of the pot and cook 5 minutes, then add the garlic and remaining bell peppers.
Cook 10 to 12 minutes, then reduce the heat to medium, and continue to cook for 45 minutes, clearing the bottom of the pot occasionally as sticking occurs. Add the apple juice, carrots, finely diced onions, and remaining stock, and cook until the peas are tender, and the liquid is thick and begins to look creamy, about 1 hour.
With this recipe, it is more important to trust your eyes and taste buds than to watch the clock. Taste a couple of chickpeas; if the flavor is good and they are tender and creamy, they're done. Serve warm.
Makes about 11 cups, enough for 11 side servings |
