Puerto Rican Chickpea Stew (Garbanzos Guisados)
This is the BEST Puerto Rican chickpea stew! Made with authentic Puerto Rican flavors, spices, and ingredients. Serve with rice or fresh bread.
Servings: 4 servings
Calories: 175kcal
Ingredients
- 2 tablespoons olive oil
- ½ cup sofrito
- ½ teaspoon sazon
- ½ teaspoon adobo
- 1 teaspoon dried oregano
- 2 Bay leaves
- 2 tablespoons tomato paste
- ¼ cup olives halved
- 2 cans chickpeas 15.5-ounce cans
- 2 potatoes medium, cubed into 1-inch pieces
- 3 cups vegetable broth see notes
- Cilantro chopped
- Lemon juice optional, to add to final dish
- Onions chopped, to garnish
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the sofrito and allow it to fry for 1 minute, until fragrant.
- Add the sazon, adobo, dried oregano, and bay leaves. Cook for another minute.
- Add the tomato paste, olives, chickpeas, and potatoes. Stir well.
- Add the broth or water and bring to a boil, then reduce heat to a simmer.
- Cook for 20 minutes, or until potatoes are tender.
- Remove about ½ cup of the stew, blend, then add back to the pot. Simmer for an additional 1-2 minutes until it has thickened. Serve with chopped onions, cilantro, and a squeeze of fresh lemon juice.
Notes
- Vegetable broth: About 3 cups of water along with 1 bouillon cube was used. Because this recipe already has salt-based seasonings, I reccommend using a broth that's lighter on the salt/sodium.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 952mg | Potassium: 546mg | Fiber: 3g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 1mg