Guiso de Garbanzos Peruano (Peruvian Chickpea Stew)
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Ingredients
- 800 g tinned chickpeas, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 1 red pepper, diced
- 2 ripe tomatoes
- 1 tsp ground cumin
- 300 ml vegetable stock
- 300 g long grain white rice
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 21.3 g
- Carbohydrate
- 98.3 g
- of which sugars
- 6.6 g
- Fat
- 9.6 g
- of which saturates
- 1.4 g
- Fibre
- 15.2 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a pan and cook the onion, garlic and red pepper for 6 minutes until softened.
- 3
Stir in the ground cumin and tomatoes and cook for 4 minutes, until the tomatoes break down.
- 4
Add the chickpeas and vegetable stock and simmer for 12-15 minutes, mashing a few chickpeas lightly, until thickened.
- 5
Scatter with fresh coriander and serve with the rice.
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