Red Pepper Garbanzos

Trying to adapt this for NM roasted fresh red chili.

Saute onion, garlic, black pepper, minced and finely chopped.
Add diced chilis, some paprika, (tumeric?)
Add nutritional yeast, cornstarch (fish sauce? chicken base?)
Add coconut milk, some canned (diced) tomatoes, cooked chick peas, spinach.
Simmer until tender (15-20 min?)

even with NM red chili, this was a bit boring. take a look at more traditional Chana Dal recipes, and see what else they add... ginger?... garam masala?

Original recipe:

14 ounces red bell peppers (about 3 large)
3 tablespoon olive oil
1 red onion, diced
3 cloves of garlic, diced
1 pinch of sea salt and pepper
About 1 1/3 cup coconut milk
4 tablespoons nutritional yeast
2 1/2 tablespoons cornstarch
1 pinch of smoked paprika
1 1/4 cup chickpeas
1 cup spinach
3/4 cup cherry tomatoes
Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.
Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.

Aaron Birenboim