Colombian Chickpea Stew
Colombian Chickpea Stew is filling, vegan, gluten-free and only contains chickpeas, cilantro and hogao (tomato-onion sauce). Serve with rice and vegetables/salad for a complete lunch or dinner!
Equipment
- pressure cooker or normal cooking pot
Ingredients
- 500 g dried chickpeas, soaked in water for at least 12 hours
- chopped fresh cilantro, to taste
- 1/2 recipe hogao (tomato-onion sauce), see link in text above or make 1 recipe and use leftovers for serving
- salt and pepper
Instructions
- Place soaked chickpeas with water in pressure cooker and cook for until ready (about 30 mins). When using a normal pot, bring to a boil, turn low and cover with a lid. Let simmer until soft, which can take between 1 - 2,5 hours. Stir and check regularly
- While chickpeas are cooking, prepare hogao (tomato-onion sauce) according to the instructions
- When chickpeas are cooked, add hogao, chopped cilantro, plenty of salt and pepper to the pot. Add some water if the chickpeas are almost dry. Stir and let simmer for 20-30 for the flavors to combine. The stew needs to have a sauce-like consistency.Serve with white rice, patacones, or potato, and with vegetables or a side salad. For the egg-eating vegetarians, a fried egg on top tastes delicious as well!
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