Chickpea Guisado

Pollo Guisado is one of our staple dishes. It’s the kind of meal you crave on a gloomy day. I loved the texture and taste of Pollo Guisado so much, I had to have my mom make it her way, but with chickpeas to keep it plant-based, ofcourse.

The key to getting the chickpeas kind of mushy is to press down while it’s boiling. Just take a wooden spoon and press to mash it up a little. Don’t go crazy, you just want enough so that you can have a thicker consistency.

We prefer to stick with goya for our dry ingredients, but that’s totally up to you and what you have available. If you do go shopping, make sure to grab the low sodium adobo. (baby blue cap). Making small changes in ingredients can completely change the game when it comes to salt intake.

DifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 2 cups Chickpeas
 ½ cup Red Peppers
 ½ cup Green Peppers
 ½ cup Red Onion
 1 Sofrito Single or 2 tbsp of Sofrito
 2 tbsp Tomato Sauce
 ½ tsp Oregano
 ½ tsp Parsley
 ½ tsp Adobo Light
 2 tbsp Olive Oil
 2 tbsp Mojito
 1 Medium - Sized Potato
 2 cups Water or Veggie Stock (your choice)
 1 Packet of Sazon
 6 Olives (diced)
1

Bring pan to medium heat

2

Coat pan with olive oil and let warm for 3 minutes

3

Add the sofrito and mojito

4

Once you start to hear it sizzle, add the pepper and onions.

5

Let sit for an additional 3 minutes.

6

Add tomato sauce, dry ingredients, dive olives and potato.

7

Mix it all together, then add the chickpeas and water (or veggie stock)

8

Increase the heat to get the mixture boiling, once you reach a light boil bring it back down to medium and cover.

9

When your potatoes are fully cooked & you can pass a fork through them, your done!

Ingredients

 2 cups Chickpeas
 ½ cup Red Peppers
 ½ cup Green Peppers
 ½ cup Red Onion
 1 Sofrito Single or 2 tbsp of Sofrito
 2 tbsp Tomato Sauce
 ½ tsp Oregano
 ½ tsp Parsley
 ½ tsp Adobo Light
 2 tbsp Olive Oil
 2 tbsp Mojito
 1 Medium - Sized Potato
 2 cups Water or Veggie Stock (your choice)
 1 Packet of Sazon
 6 Olives (diced)

Directions

1

Bring pan to medium heat

2

Coat pan with olive oil and let warm for 3 minutes

3

Add the sofrito and mojito

4

Once you start to hear it sizzle, add the pepper and onions.

5

Let sit for an additional 3 minutes.

6

Add tomato sauce, dry ingredients, dive olives and potato.

7

Mix it all together, then add the chickpeas and water (or veggie stock)

8

Increase the heat to get the mixture boiling, once you reach a light boil bring it back down to medium and cover.

9

When your potatoes are fully cooked & you can pass a fork through them, your done!

Chickpea Guisado
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