Garbanzos: Difference between revisions
From Auntie's Cook Book
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*2 poblano pepper (sliced, remove ribs if you don't want any heat) | *2 poblano pepper (sliced, remove ribs if you don't want any heat) | ||
*Salt and pepper to taste | *Salt and pepper to taste | ||
*2 tbls of [[Achiote Oil]] (Chinese Chili Oil can be used in a pinch) | *2 tbls of [[Achiote Oil]] ([[Chinese Chili Oil]] can be used in a pinch) | ||
===Directions=== | ===Directions=== | ||
*Cook time should be shortened if using canned chick peas | *Cook time should be shortened if using canned chick peas | ||
Revision as of 10:35, 27 May 2024
Ingredients
- 2 cubes (1/2 cup) of Sofrito
- 1 medium onion (sliced)
- 1 tbsp of brown sugar
- 1 qt cooked chick peas
- 1 can coconut milk
- 2 diced roma tomatoes
- Juice of 1 lime
- ¼ cup chopped cilantro
- 1 tbsp minced garlic
- 2 poblano pepper (sliced, remove ribs if you don't want any heat)
- Salt and pepper to taste
- 2 tbls of Achiote Oil (Chinese Chili Oil can be used in a pinch)
Directions
- Cook time should be shortened if using canned chick peas
- Saute onion, garlic, poblano and sugar for 10 min
- Add sofrito, saute for 2 min
- Add chick peas, Stir frequently for 5 min
- Add coconut milk, scrape any bits off of bottom of pan and mash some of peas, cook for 10 min
- Add tomato, cilantro, Annato Oil and lime juice. Season with salt and pepper. Cook until desired thickness. Serve with rice.
