Vegan Garbanzos Guisados with Avocado
Ingredients
- Olive oil
- 1 cup shredded oyster mushrooms (optional)
- 1 tsp vegetable base or 1 bouillon cube
- 1/2 red onion, sliced thin
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 russet potato, peeled and cut into small cubes
- 3 cloves garlic, minced
- 1 tsp sazón (@eatloisa) or smoked paprika if unavailable
- 1/2 tsp adobo (@eatloisa)
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (6 oz) can tomato sauce
- 1 tsp sugar
- 2 cups water
- Salt and pepper to taste
Preparation
In a large pan, sauté shredded oyster mushrooms in 1 tsp oil until they release most of their water and start to brown. Season with a pinch of salt, then remove from the pan and set aside.
In the same pan, add another splash of olive oil and sauté the onions, bell peppers, and potatoes until the onions soften (about 5-8 minutes).
Add minced garlic to the pan and cook until fragrant (about one minute).
Stir in sazón, adobo, cumin, and oregano, ensuring all the seasonings are well incorporated.
Add chickpeas, tomato sauce, and sugar to the pan. Pour in 2 cups of water, mix well, and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 20-25 minutes to allow the flavors to meld together, stirring occasionally.
After the cooking time, stir in the sautéed oyster mushrooms and mix well to combine.
Adjust seasonings as desired, and then serve the guisado alongside rice and avocado.
