18 Sep 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.
Bring pan to medium heat
Coat pan with olive oil and let warm for 3 minutes
Add the sofrito and mojito
Once you start to hear it sizzle, add the pepper and onions.
Let sit for an additional 3 minutes.
Add tomato sauce, dry ingredients, dive olives and potato.
Mix it all together, then add the chickpeas and water (or veggie stock)
Increase the heat to get the mixture boiling, once you reach a light boil bring it back down to medium and cover.
When your potatoes are fully cooked & you can pass a fork through them, your done!
Ingredients
Directions
Bring pan to medium heat
Coat pan with olive oil and let warm for 3 minutes
Add the sofrito and mojito
Once you start to hear it sizzle, add the pepper and onions.
Let sit for an additional 3 minutes.
Add tomato sauce, dry ingredients, dive olives and potato.
Mix it all together, then add the chickpeas and water (or veggie stock)
Increase the heat to get the mixture boiling, once you reach a light boil bring it back down to medium and cover.
When your potatoes are fully cooked & you can pass a fork through them, your done!
No Comments