Puerto Rican Chick Peas Garbanzos Criollos Recipes

MAMA'S CHICKPEA IN SOFRITO WITH ARROZ CON GANDULES

Steps:

• First make your Sofrito: Sofrito in Spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green bell pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together.
• Add in the chickpeas beans and broth and simmer uncovered over low heat while you cook the rice, stirring occasionally, so that the spices infuse with the beans. If you notice the liquid getting too low, it probably means you were simmering at too high of a heat, but no worries you can simply add another ½ cup water or broth.
• While the chickpeas are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add tomato sauce, sazon and simmer for 2 minutes until sauce comes together.
• Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) add 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
• Taste both the rice and adjust seasonings as necessary, including adding more salt.
• How to serve: add rice and beans to a bowl with extra sauce from the beans, garnish with cilantro and a few avocado slices -- serve with tostones if you're feeling like a true Puerto Rican! Serves 4-6.

GARBANZOS GUISADOS (STEWED CHICKPEAS)

Steps:

• Drain the canned chickpeas and discard the liquid.
• Add the chorizo to the pot and cook until crisp. This should take a couple of minutes.
• Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
• Add the chickpeas, water, and bring to a boil. Once it comes to a boil, cover and reduce the heat to low. Cook for 25-30 minutes. Check for seasoning, add salt and pepper if needed and cook uncovered for 5-10 minutes. To thicken, cook uncovered for 10 minutes extra or mash some of the chickpeas with the back of a spoon. Enjoy!

PUERTO RICAN CHICK-PEAS (GARBANZOS CRIOLLOS)

Steps:

• I love Puerto Rican Food!... Its 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 Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.