Latin Chick Pea Stew Recipe
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Yield:
6 to 8 servings
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Total Time:
40 mins
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Prep Time:
20 mins
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Cook Time:
20 mins
Ingredients
- 2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR 4 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 4 cups hot water
- 1 whole bay leaves
- 3 tablespoons Mazola® Corn Oil
- 4 ounces Spanish chorizo, sliced
- 3/4 cup diced smoked ham
- 1-1/2 cups diced onion
- 1/2 cup diced red OR green bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon sazon seasoning with annatto
- 1/2 teaspoon ground cumin seed
- 1/4 teaspoon black medium grind pepper
- 1/4 teaspoon red crushed pepper
- 2 cans (15 ounces each) chick peas/garbanzo beans, drained and rinsed, OR 2-1/2 cups cooked drained chick peas/garbanzo beans
- 1 can (14-1/2 ounces) diced tomatoes
- 3 cups chopped fresh tender collard greens OR kale
Instructions
- Step 1) Combine bouillon and hot water. Stir to dissolve. Add bay leaf and set aside.
- Step 2) Heat oil in a large soup pan or Dutch oven over medium heat. Add chorizo and ham and cook for 3 to 4 minutes or until lightly browned.
- Step 3) Add onions, peppers, garlic, sazon and spices, stirring to combine. Add prepared broth, chick peas and tomatoes; stir well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Step 4) Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.
