Makes 6 servings
This Puerto Rican chickpea stew is warm and comforting, with the richness of chorizo and the briny bite of green olives. Serve it over rice or wrapped in a warm flatbread. You can purchase prepared sofrito from most markets or specialty stores. This recipe doubles and freezes well.
Ingredients
- 5 oz Spanish chorizo, small dice
- 2 tablespoons prepared sofrito
- 1 medium yellow onion, diced
- 4 oz ham, diced
- 1/2 teaspoon achiote powder
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1 1/2 cups diced butternut squash
- 1/2 cup chicken broth
- 2 tablespoons tomato purée
- 1/2 cup sliced manzanilla olives
- 1 tablespoon chopped cilantro
Directions
- In a medium pot oven over medium heat, render the chorizo until it is crispy, about 8 minutes. Add the sofrito and fry until most of the liquid has reduced, about 3 minutes.
- Add the onion and ham and cook until the onion is translucent, about 4 minutes. Add the achiote powder and mix to incorporate.
- Add the garbanzo beans, squash, broth, and tomato purée and simmer until the squash is tender and the sauce has reduced slightly, about 15 minutes.
- Season with salt and pepper, as needed. Stir in the olives and garnish with cilantro before serving.
