Stewed Chickpeas Ica-Peru

Name: Stewed Chickpeas Ica-Peru
Yield: Serves 5 servings
Cuisine: American
Ingredients: 3 cups chickpeas (about 500 grams); 1 medium onion; 2 heads garlic; 7 oz smoked pork (about 200 grams); 3 tablespoons ají panca paste (Peruvian red chili paste); Salt; Pepper and cumin to taste

John @cook_9553082

Lima, Perú

Flavors from my childhood

John @cook_9553082

Lima, Perú

Flavors from my childhood

Saved

Ingredients

Serves 5 servings

3 cupschickpeas (about 500 grams)
1medium onion
2 headsgarlic
7 ozsmoked pork (about 200 grams)
3 tablespoonsají panca paste (Peruvian red chili paste)
Salt
Pepper and cumin to taste

Saved

Steps

1

Soak the chickpeas a day ahead, preferably overnight, in water with 3 tablespoons of salt.
2

Rub the chickpeas to remove some of the skins, rinse well, and cook them—preferably in a pressure cooker—for 30 minutes with half an onion and 3 cloves of garlic.
3

In a skillet, make a sofrito by sautéing a medium onion (diced) and minced garlic. Add the smoked pork, salt, pepper, and cumin to taste.
4

Add the sofrito to the pot with the cooked chickpeas and let simmer for 10 more minutes to blend the flavors. If you like, you can add chopped spinach or Swiss chard.
5

Serve with rice or a salad and enjoy.