Puerto Rican Stewed Chickpeas with Calabaza (Pumpkin)
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Ingredients
- 800 g tinned chickpeas, drained
- 400 g pumpkin, peeled and cubed
- 2 tbsp sofrito (shop-bought)
- 200 g chopped tomatoes
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 555 kcal
- Protein
- 21.1 g
- Carbohydrate
- 98.5 g
- of which sugars
- 5.8 g
- Fat
- 6.6 g
- of which saturates
- 1 g
- Fibre
- 14.2 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sofrito in a little oil for 2 minutes until fragrant.
- 2
Add the chopped tomatoes and the pumpkin, and simmer for 15 minutes until the pumpkin is almost tender.
- 3
Stir in the chickpeas and simmer for a further 8-10 minutes until the pumpkin is completely soft.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the stewed chickpeas and pumpkin over the rice.
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