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black bowl containing chickpea stew, topped with some tomato onion sauce and a small bowl of the sauce on the side

Colombian Chickpea Stew (Garbanzos Colombianos)

With this authentic Colombian chickpea stew recipe, you will make a hearty and flavorful dish. Simply prepared with chickpeas, fresh cilantro, and a great homemade hogao made of tomatoes and scallions. Serve with rice and salad for a complete lunch or dinner!
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Cook Time 1 hour
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Colombian
Servings 6

Equipment

  • pressure cooker or regular cooking pot
  • blender

Ingredients
  

  • 500 g dried chickpeas, soaked in water for at least 12 hours
  • 1 handful of fresh cilantro, chopped
  • salt and pepper

Hogao

  • 3 tbsp sunflower oil
  • 2 large scallions, chopped
  • 1 clove of garlic, finely minced
  • 1 tsp ground cumin
  • 4 large, ripe tomatoes, finely grated
  • salt and pepper, to taste

Instructions
 

Cooking the chickpeas

  • Place the soaked chickpeas in the pressure cooker with water and cook for about 30 minutes until tender.
    If using a conventional pot, bring to a boil, reduce the heat, cover the pot, and simmer over low heat for 1 to 2 hours until soft, stirring and checking regularly

Preparing the hogao

  • Add the oil to the pan and cook the scallions and garlic over low heat for 5 minutes or until soft. Be careful not to let them brown.
  • Add the cumin and cook for 1 minute. Then, stir in the grated tomatoes, salt, and pepper, and let it cook covered over low heat for 15 minutes to let the flavors blend.
  • Cook the hogao uncovered for an additional 5 to 10 minutes until it thickens and takes on a darker red color. At the end, taste and adjust the salt if necessary

Final preparation

  • Once the chickpeas are tender, make sure they have just a little cooking water left (they should not be completely submerged; drain the excess if necessary). Then, take out half a cup of chickpeas, blend them, and return this puree to the pot to thicken the broth.
  • Add the hogao, chopped cilantro, pepper, and salt to the pot. Stir well and let it simmer over low heat for 20 minutes so the flavors melt together
  • Serve hot accompanied by white rice, patacones, vegetables or a side salad. For the egg-eating vegetarians, a fried egg on top tastes delicious as well!
Keyword chickpeas, gluten-free, main course, stew, vegan, vegetarian
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