Chickpea Stew with Feta Cheese

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1/4 can chickpeas
1/4 can tomatoes, diced
1 spring onion
1/2 small onion
1 clove of garlic
1/2 ancho pepper
1 Tbsp adobo sauce
Feta Cheese
1 tsp dried herbs: rosemary, thyme, sage, oregano, basil
Olive oil
2 Tbsp broth


Saute olive oil and onion for 3-5 minutes until the onion is tender, add garlic and herbs and cook for a few minutes. Meanwhile, pour boiling water over ancho peppers. Let the ancho chile peppers soak for about ten minutes, and then chop up and throw in the pan with the garlic and onions. Add chickpeas, tomatoes, and some broth. Cook until reduced and throw in the pot. Add feta on top, and cook in the oven for 20 mins at 400. Before serving, sprinkle some chopped spring onion on top.

Serves 1.