Two 14-ounce cans chickpeas (with their liquid)
One 28-ounce can whole tomatoes
1 cup Chile Paste (here) made with water instead of
chicken stock
2 chipotle chiles in adobo sauce, finely chopped, plus 2
tablespoons of the sauce
2 tablespoons vegetable oil
1 large onion, finely diced (about 1½ cups)
3 medium cloves garlic, minced or grated on a
Microplane (about 1 tablespoon)
tablespoons ground cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon Marmite
Two 14-ounce cans red kidney beans, drained and liquid
reserved
2 tablespoons vodka, bourbon, tequila, or Cognac
Kosher salt
2 to 3 tablespoons instant cornmeal (such as Maseca)
Garnishes as desired (see the headnote)
- Drain the chickpeas, reserving the liquid in a medium
bowl. Transfer the chickpeas to a food processor and
pulse until just roughly chopped, about three 1-second
pulses. Set aside. - Add the tomatoes, with their juice, to the chickpea liquid
and use your hands to break the tomatoes up into rough
chunks, about ½ inch each. Add the chile paste and
chipotles, along with their sauce, and stir to combine.