Asian Mexican Fusion Stew

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1 cup white onion, diced
1 cup white mushrooms, diced
1-2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
2 chipotles and 1 tbl adobo sauce
3 cloves garlic, thinly sliced
1 1/2 inches fresh ginger root, microplaned
1 can garbanzo beans, plus 2 tbls of the can brine

3 cups water
1/2 cup red wine
1 tbl canola oil
1 tsp spicy mustard
1/2 tsp soy sauce
2-3 tsps sriracha

3 pieces allspice
1/2 tsp coriander
2 tsps sesame seed
2 tsps salt
1 tsp black pepper

Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid.

Serve over fluffy white rice.

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