Dipping Sauce For Chickpea And Chorizo Pasteles Recipes

CHICKPEA AND CHORIZO PASTELES

Steps:

• Place cassava and tanier in separate fine sieve placed over medium bowls. Cover with plastic wrap and refrigerate overnight.
• In a large bowl, combine cassava and tanier; discard any accumulated liquid. Stir in annatto oil until evenly colored. Add chorizo, chickpeas, red pepper, cilantro, olive oil, salt, and pepper. Stir to combine. Taste, and adjust seasoning. Set filling aside.
• Working with one piece of banana leaf at a time, place over an open flame, shiny-side down, until wilted; set aside.
• Place a wilted banana leaf on work surface. Position the lines on the leaf horizontal to edge of work surface. This will make the folding easier. Top with about 2 tablespoons filling. Fold to enclose. Repeat process with remaining banana leaves and filling.
• Set a bamboo steamer in a large skillet filled with about 2 inches of water. Bring to a simmer. Fill with enough pasteles to form a single layer. Cover, and steam until filling is heated through, 5 to 7 minutes. Remove pasteles, and cut in half crosswise. Serve with dipping sauce.

DIPPING SAUCE FOR CHICKPEA AND CHORIZO PASTELES

Steps:

• In a small saucepan, combine coconut milk, lemongrass, cilantro, and chicken stock. Place over medium heat until heated through. Strain into a serving bowl.

CHICKPEA AND CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.