Smoky Fra Diavolo with Sliced Baguette
Chickpeas, portobello mushrooms, and bell peppers smothered in a smoky, spicy chipotle pepper and roasted tomato sauce. This recipe is the perfect companion for that fresh baguette you just picked up from the market...or of course, would be absolutely lovely spread over pasta.
Ingredients
- 1 tbsp olive oil
- 3 shallots, thinly sliced
- 4 portobello mushrooms, sliced
- 4 cloves of garlic, chopped
- 1 red bell pepper, sliced
- 1/3 cup sun-dried tomatoes, sliced
- 1 32 oz canned fire roasted tomatoes
- 1 tbsp capers
- 1/3 cup dry white wine I used a Sauvignon Blanc
- 1 canned chipotle pepper in adobo sauce Just use one pepper! Not the whole can! Use 1/4 pepper if you want it less spicy.
- 1/2 tsp crushed red pepper flakes Use 1/8 tsp if you want it less spicy
- 1 tbsp nori flakes
- 1 13 oz canned chickpeas
- 2 tbsp vegan butter I used Miyoko's salted vegan butter
- 1/4 cup fresh parsley, chopped I used Italian parsley. But any variety works
- 1 fresh baguette, sliced Can be fresh or toasted
Instructions
PREP YOUR INGREDIENTS
- Peel and cut shallots into thin slices. Set aside
- Slice portobello mushrooms into thin slices, about 1/4 inch thick. Set aside
- Peel and chop garlic into small pieces. Set aside
- Deseed and slice red bell pepper into long slices. Set aside
- Chop capers into small pieces. Set aside
- Chop 1 chipotle peppers into small pieces. Set aside. **only use ONE pepper, not the whole can. Try not to touch pepper when chopping so it doesn't leave its spicy oils on your fingers.
- Drain and rinse canned chickpeas. Set aside
- Destem parsley
- Chop parsley into small pieces. Set aside
- Slice baguette into thin pieces 1/4-1/2 inch thick. Set aside
TIME TO COOK
- In a large sauce pan, combine olive oil and shallots. Cook over medium heat for about 5 minutes, stirring occasionally.
- Shallots will start to become a bit translucent
- Add sliced mushrooms and cook for another 5 minutes, stirring occasionally.
- Add garlic and red bell peppers. Cook for another 3-5 minutes, stirring occasionally. Do not allow the garlic to burn!
- Add sun-dried tomatoes, canned fire roasted tomatoes, capers, dry white wine, chipotle pepper, crushed red pepper, and nori flakes. Cook for 10 minutes, stirring occasionally.
- Add canned chickpeas and vegan butter. Cook for 5 more minutes, stirring occasionally.
- Remove from heat and add parsley. Stir dish until evenly distributed
SERVE AND ENJOY
- **Recipe makes 4 full meals or 6-8 side dishes
- Dish desired portion into a bowl and serve along side bread
- Enjoy!
