Colombian Chickpea Stew (Garbanzos Colombianos)

Ingredients

• 500 g dried chickpeas, soaked in water for at least 12 hours ((2.5 cups))
• 1 handful of fresh cilantro, chopped
• salt and pepper
• 3 tbsp sunflower oil
• 2 large scallions, chopped
• 1 clove of garlic, finely minced
• 1 tsp ground cumin
• 4 large, ripe tomatoes, finely grated
• salt and pepper, to taste

Instructions

1. 1

   --- Cooking the chickpeas ---

2. 2

   Place the soaked chickpeas in the pressure cooker with water and cook for about 30 minutes until tender.If using a conventional pot, bring to a boil, reduce the heat, cover the pot, and simmer over low heat for 1 to 2 hours until soft, stirring and checking regularly

3. 3

   --- Preparing the hogao ---

4. 4

   Add the oil to the pan and cook the scallions and garlic over low heat for 5 minutes or until soft. Be careful not to let them brown.

5. 5

   Add the cumin and cook for 1 minute. Then, stir in the grated tomatoes, salt, and pepper, and let it cook covered over low heat for 15 minutes to let the flavors blend.

6. 6

   Cook the hogao uncovered for an additional 5 to 10 minutes until it thickens and takes on a darker red color. At the end, taste and adjust the salt if necessary

7. 7

   --- Final preparation ---

8. 8

   Once the chickpeas are tender, make sure they have just a little cooking water left (they should not be completely submerged; drain the excess if necessary). Then, take out half a cup of chickpeas, blend them, and return this puree to the pot to thicken the broth.

9. 9

   Add the hogao, chopped cilantro, pepper, and salt to the pot. Stir well and let it simmer over low heat for 20 minutes so the flavors melt together

10. 10

    Serve hot accompanied by white rice, patacones, vegetables or a side salad. For the egg-eating vegetarians, a fried egg on top tastes delicious as well!