Adobo Chickpeas with Mashed Plantains
Ingredients
- 2 green plantains
- 1 can chickpeas, drained and rinsed
- 1 cup crushed tomatoes
- 1/2 red onion
- 1/2 cup mushrooms, optional
- 1 tablespoon tahini
- 1/2 teaspoon adobo seasoning
- 3 cloves garlic
- 1 teaspoon oregano
- 1/4 teaspoon dry thyme
- 1 1/2 cups water or veggie broth
- Juice of half a lemon
- Handful of hearty veggies of choice, e.g., asparagus
Preparation
Mangú
Boil green plantains until soft
Mash with a little of the cooking water
Adobo stewed chickpeas
Add mushrooms and onions to a medium pan and sauté until softened
Add in garlic and sauté until fragrant
Add in tomatoes, chickpeas, tahini, adobo, thyme and oregano then stir to fully combine and cook while stirring for about a minute
Add in water, stir again and bring to a simmer then allow to cook for about 15 to 20 minutes or until mixture begins to thicken
At the last 5 minutes of cooking, add your hearty veggie and allow to cook in the stew for the remaining time
Once cooked, squeeze with lemon juice and serve
Serving
Top the mashed plantains with the adobo stewed chickpeas
