Puerto rican chick-peas (garbanzos criollos)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chickpeas--- | ||
| 1 | pounds | Chickpeas |
| 2½ | quart | Water |
| 2 | tablespoons | Salt |
| Pumpkin--- | ||
| 2½ | quart | Water |
| 1¼ | pounds | Pumpkin -- or squash cut up |
| 6 | ounces | Chorizo -- bite-size pieces |
| Sofrito--- | ||
| 1 | teaspoon | Vegetable oil |
| ½ | ounce | Cured ham -- diced |
| 1 | Onion -- chopped | |
| 1 | Green pepper -- seeded and | |
| Chopped | ||
| 3 | Sweet chile peppers -- | |
| Seeded and chopped | ||
| 2 | Cloves galic -- peeled and | |
| Chopped | ||
| 6 | Fresh cilantro leaves | |
| ¼ | teaspoon | Oregano -- crushed |
| ¼ | cup | Tomato sauce |
| 1 | tablespoon | Salt |
Directions
I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).
Pick over chick-peas, wash well, soak overnight in water and salt.
Drain chick-peas, rinse and place in large pot, together with pumpkin, chorizo, and 2½ quarts water. Bring rapidly to a boil, cover, and boil over moderate heat 1 ½ hours or until chick-peas are almost tender.
Uncover, mash pumpkin and add sofrito, tomato sauce, and salt.
Mix and boil over moderate heat, uncovered, about 1 hour or until sauce thickens to taste.
Tammie K Nakamura <nakamurt@...> Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File