stewed chickpeas

Here's a quick and easy puertorrican recipe that can accompany your lunch or dinner in 30 minutes or less . Usually the classic version is done with potatoes , my touch is changing it for cassava. Full of vitamins and minerals like : manganese, calcium, iron, magnesium, selenium, phosphorus , thiamin , vitamin k , B6, folate and pantothenic acid . I hope you can try this for yourself and loved ones ;)

SERVES 6-8

KOSHER STYLE / GLUTEN FREE

INGREDIENTS

INSTRUCTIONS

1 CAN CHICKPEAS

1/2 CUP SOFRITO

1/2 CUP SPANISH STYLE TOMATO SAUCE

1 CUP CUBED CASSAVA

1/4 CUP CUBED TURKEY OR

BEEF SAUSAGE

1/8 CUP GREEN OLIVES

1/8 CUP SLICED ROASTED RED PEPPERS

1 TBSP. CHICKEN BASE

2/3 CUP WATER

1. CUT AND PREPARE THE INGREDIENTS .

2 . IN A POT A MEDIUM HEAT , SAUTE THE SAUSAGE FOR 3-4 MINUTES.

3. ADD THE SOFRITO , TOMATO SAUCE, CHICKEN BASE, OLIVES AND PEPPERS. SAUTE FOR 3-4 MINUTES UNTIL WELL COMBINED.

4. ADD THE CASSAVA, SAUTE FOR A COUPLE OF MINUTES UNTIL COMBINED .

5. ADD THE WHOLE CAN OF CHICKPEAS INCLUDING IT'S OWN WATER (AQUA FAVA). MIX UNTIL COMBINED .

6. ADD THE ADDITIONAL WATER AND MIX .

7. NOW TURN DOWN THE HEAT TO MEDIUM LOW AND LET SIMMER FOR 20-25 MINUTES WITH THE LID ALMOST CLOSED(LEAVING SOME SPACE FOR BOILING). MIX ONCE IN A WHILE ,TO PREVENT INGREDIENTS FROM STICKING TO THE BOTTOM .

8. ONCE IT HAS THICKENED AND THE CASSAVA IS FORK TENDER, (LIKE A POTATO) SERVE OVER WHITE RICE AND ENJOY ;)