Easy Stewed Potato and Chickpeas
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1/2 medium onion, finely diced
- 2 small golden potatoes, diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 5 cloves garlic, minced
- 1 tbsp brown sugar or maple syrup (optional)
- Juice of one lime
- 1 tbsp tomato paste
- 2 tbsp low sodium soy sauce
- 1 1/2 cup vegetable broth
- 1 1/2 tsp sazón
- 1/2 tsp adobo
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 3-4 sprigs cilantro, roughly chopped
Preparation
Add chickpeas to a medium mixing bowl and add sugar, tomato paste, adobo, sazón, pepper and oregano and top with veggies.
Toss to combine and then add lime juice and soy sauce.
Gently toss together and allow to sit and marinade for 15 minutes.
Heat up a pan to medium heat and pour chickpea mixture into the pan.
Sauté and allow to cook for about 6-8 minutes while stirring.
Add vegetable broth and bring to a low simmer, about 10 minutes, making sure potatoes are fully cooked through.
Leave as is if you want this to be more of a soup or lightly mash some of the cooked chickpeas to thicken.
Stir to combine and serve as desired.
