Puerto rican chick-peas (garbanzos criollos)

4 Servings

Ingredients

Quantity Ingredient
Chickpeas---
1 pounds Chickpeas
2½ quart Water
2 tablespoons Salt
Pumpkin---
2½ quart Water
1¼ pounds Pumpkin -- or squash cut up
6 ounces Chorizo -- bite-size pieces
Sofrito---
1 teaspoon Vegetable oil
½ ounce Cured ham -- diced
1 Onion -- chopped
1 Green pepper -- seeded and
Chopped
3 Sweet chile peppers --
Seeded and chopped
2 Cloves galic -- peeled and
Chopped
6 Fresh cilantro leaves
¼ teaspoon Oregano -- crushed
¼ cup Tomato sauce
1 tablespoon Salt

Directions

I love Puerto Rican Food!... It's 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 2½ quarts water. Bring rapidly to a boil, cover, and boil over moderate heat 1 ½ 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 <nakamurt@...> Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File

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