Puerto Rican Chick Peas Garbanzos Criollos Recipes

GARBANZOS GUISADOS (STEWED CHICKPEAS)

Steps:

• Drain the canned chickpeas and discard the liquid.
• Add the chorizo to the pot and cook until crisp. This should take a couple of minutes.
• Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
• Add the chickpeas, water, and bring to a boil. Once it comes to a boil, cover and reduce the heat to low. Cook for 25-30 minutes. Check for seasoning, add salt and pepper if needed and cook uncovered for 5-10 minutes. To thicken, cook uncovered for 10 minutes extra or mash some of the chickpeas with the back of a spoon. Enjoy!

SOPA DE GARBANZOS (CHICK PEA SOUP)

Steps:

• Drain beans and set aside.
• In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
• Add peppers and onion; saute until onion is softened, about 5 minutes.
• Add garlic and saute a minute or so.
• Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
• Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
• Open pot, taste for salt and add, if necessary.

PUERTO RICAN CHICKPEA SALAD

Steps:

• In a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.