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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 ;)