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Chickpeas simmered in a smooth red chile and tomato sauce until tender and flavorful. This vegetarian, protein-rich family dish is healthy, fiber-packed, and easy to prepare.
Heat a dry skillet over medium heat. Toast the dried guajillo chiles for 1-2 minutes, turning frequently, just until fragrant but not burnt.
Place the toasted chiles in a bowl and cover with hot water for 10 minutes to soften. Drain well after soaking.
In a blender, add the softened chiles, tomatoes, onion, and garlic. Blend with 1 cup water until you achieve a smooth sauce.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Pour in the blended sauce and cook, stirring often, for 6-8 minutes until slightly thickened and deepened in color.
Add the cooked chickpeas, bay leaf, ground cumin, salt, and black pepper. Stir well to combine and simmer gently for 15-20 minutes over low heat, uncovered, to allow the flavors to meld and sauce to thicken.
Check seasoning; add more salt or a small splash of water if the sauce is too thick. Remove bay leaf before serving. Serve hot as a main or side dish.
