Garbanzos Guisados Criolla Recipes

GARBANZOS GUISADOS (STEWED CHICKPEAS)

Steps:

• Drain the canned chickpeas and discard the liquid.
• Add the chorizo to the pot and cook until crisp. This should take a couple of minutes.
• Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
• Add the chickpeas, water, and bring to a boil. Once it comes to a boil, cover and reduce the heat to low. Cook for 25-30 minutes. Check for seasoning, add salt and pepper if needed and cook uncovered for 5-10 minutes. To thicken, cook uncovered for 10 minutes extra or mash some of the chickpeas with the back of a spoon. Enjoy!

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

PUERTO RICAN CHICK-PEAS (GARBANZOS CRIOLLOS)

Steps:

• I love Puerto Rican Food!... Its usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods). I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food). Pick over chick-peas, wash well, soak overnight in water and salt. Drain chick-peas, rinse and place in large pot, together with pumpkin, chorizo, and 2 1/2 quarts water. Bring rapidly to a boil, cover, and boil over moderate heat 1 1/2 hours or until chick-peas are almost tender. Uncover, mash pumpkin and add sofrito, tomato sauce, and salt. Mix and boil over moderate heat, uncovered, about 1 hour or until sauce thickens to taste. Tammie K Nakamura Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

GARBANZOS GUISADO

Steps:

• In a medium saucepan, gently brown ham steak.
• Add sofrito, Sazon, and boullion cube, stir.
• Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil.
• Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some.
• Serve over hot white rice with slices of avocado.