Puerto Rican Chickpea Stew

(Aly Michell) (Adapted)

Simmered in a thick tomato sauce, homemade sofrito, and an array of spices, this Puerto Rican chickpea stew (garbanzos guisados) is the perfect comfort meal, made with affordable plant-based ingredients.

Ingredients:

¼ cup sherry, white wine or vegetable broth

½ cup sofrito*

½ teaspoon sazon*

½ teaspoon adobo*

1 teaspoon dried oregano

2 bay leaves

2 tablespoons tomato paste

¼ cup olives, halved

2 cans chickpeas (15.5-ounce cans)

2 potatoes medium, cubed into 1-inch pieces

3 cups vegetable broth see notes

Cilantro chopped

Lemon juice optional, to add to final dish

Onions chopped, to garnish

Instructions:

   • In a medium saucepan, heat the sherry or other liquid over medium heat. Add the sofrito and allow it to fry for 1 minute, until fragrant.

    • Add the sazon, adobo, dried oregano, and bay leaves. Cook for another minute. 

    • Add the tomato paste, olives, chickpeas, and potatoes. Stir well. 

    • Add the broth or water and bring to a boil, then reduce heat to a simmer. 

    • Cook for 20 minutes, or until potatoes are tender. 

    • Remove about ½ cup of the stew, blend, then add back to the pot. Simmer for an additional 1-2 minutes until it has thickened. Serve with chopped onions, cilantro, and a squeeze of fresh lemon juice.

Good served with rice or bread. Aly says: “Other sides can include tostones, maduros, yuca,[cassava] sliced avocados, or a green salad.” Aly has recipes for tostones and maduroson the site.

*Editor’s Note: Many supermarkets carry sofrito (frozen or jarred), sazon, and adobo. Below is a recipe for sofrito on this site, and you can find recipes for sazon and adobo seasonings on other sites.

SOFRITO

1 yellow or white onion

1 red bell pepper

1 green bell pepper

1 garlic head (or several cloves)

1 bunch cilantro 

Instructions:

Chop the ingredients into large chunks. Add the chunks to a blender or food processor and blend until still chunky, avoiding a purée consistency. Use as needed in cooking.

Editor’s Note: If you make this large batch, it’s best to freeze in an ice cube tray or in small containers for later use.

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Plant Based and Broke is the website of Aly Michell who says: “I create plant-based recipes that are easy, accessible, using everyday cookware.” Aly is the writer and food photographer as well as recipe creator.

Aly grew up in Miami, in a household influenced by Puerto Rican food. She now lives in California with her husband.

She started Plant Based and Broke in 2019 and considers it to fill the need for a site that is “more than just recipes, but about food education, inclusion, and the consideration of time, money, and equipment to create everyday dishes.”

Many of the recipes on Plant Based and Broke use oil, but can be adapted. Enjoy this recipe for Puerto Rican Chickpea Stew.