| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Puerto Rican |
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Chickpeas— |
| 1 |
lb |
Chickpeas |
| 2 1/2 |
qt |
Water |
| 2 |
tb |
Salt |
|
|
Pumpkin— |
| 2 1/2 |
qt |
Water |
| 1 1/4 |
lb |
Pumpkin — or squash cut up |
| 6 |
oz |
Chorizo — bite-size pieces |
|
|
Sofrito— |
| 1 |
ts |
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 |
|
|
Chopped |
| 6 |
|
Fresh cilantro leaves |
| 1/4 |
ts |
Oregano — crushed |
| 1/4 |
c |
Tomato sauce |
| 1 |
tb |
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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