Puerto Rican Chick-peas (garbanzos Criollos)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Puerto Rican | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Chickpeas |
| 2 1/2 | qt | Water |
| 2 | T | Salt |
| 1 1/4 | lb | Pumpkin, or squash cut up |
| 6 | oz | Chorizo, bite-size pieces |
| 1 | t | Vegetable oil |
| 1/2 | oz | Cured ham, diced |
| 1 | Onion, chopped | |
| 1 | Green pepper, seeded and | |
| Chopped | ||
| 3 | Sweet chile peppers | |
| Seeded and chopped | ||
| 2 | Cloves galic, peeled and | |
| 6 | Fresh cilantro leaves | |
| 1/4 | t | Oregano, crushed |
| 1/4 | c | Tomato sauce |
| 1 | T | Salt |
INSTRUCTIONS
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 2 1/2 quarts water. Bring rapidly to a boil, cover, and boil over moderate heat 1 1/2 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@UCSU.COLORADO.EDU> Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 826
Calories From Fat: 254
Total Fat: 30.3g
Cholesterol: 2.6mg
Sodium: 9322.3mg
Potassium: 1769mg
Carbohydrates: 112.2g
Fiber: 33.8g
Sugar: 2.9g
Protein: 34g