Latin Chick Pea Stew
With Mazola® Canola Oil
SERVING SIZE
6 TO 8 SERVINGS
TOTAL TIME
40 MINUTES
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:
- Combine bouillon and hot water. Stir to dissolve. Add bay leaf and set aside.
- 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.
- 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.
- Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.
