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RecipesCanola Oil
By February 23, 2022April 11th, 2022No Comments

Latin Chick Pea Stew

With Mazola® Canola Oil

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SERVING SIZE

6 TO 8 SERVINGS

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TOTAL TIME

40 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 4 teaspoons Chicken Flavor Bouillon
  • 4 cups hot water
  • 1 whole bay leaves
  • 3 tablespoons Mazola Canola Oil
  • 4 ounces Spanish chorizo, sliced
  • 3/4 cup diced smoked ham
  • 1-1/2 cups diced onion
  • 1/2 cup diced red OR green bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon sazon seasoning with annatto
  • 1/2 teaspoon ground cumin seed
  • 1/4 teaspoon black medium grind pepper
  • 1/4 teaspoon red crushed pepper
  • 2 cans (15 ounces each) chick peas/garbanzo beans, drained and rinsed, OR 2-1/2 cups cooked drained chick peas/garbanzo beans
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3 cups chopped fresh tender collard greens OR kale

Instructions:

  1. Combine bouillon and hot water. Stir to dissolve. Add bay leaf and set aside.
  2. Heat oil in a large soup pan or Dutch oven over medium heat. Add chorizo and ham and cook for 3 to 4 minutes or until lightly browned.
  3. Add onions, peppers, garlic, sazon and spices, stirring to combine. Add prepared broth, chick peas and tomatoes; stir well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  4. Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.
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