Northern Peruvian Chickpea Stew By Chef Palmiro Ocampo
This recipe is a traditional chickpea stew from the north of Perú. It’s usually done with chard leafs but in this case I used dried broccoli leaf. It makes the broccoli leaf develop a texture similar to a raisin – delicious. This little change is a contribution from the optimal cuisine of Ccori.
This recipe uses the Planetary Health Diet recommended amount of daily beans – 75g (dry weight)
Ingredients:
- 75g chickpeas
- 1 bell pepper
- 10g diced onion
- 5g chopped garlic
- 1 table spoon red chili paste
- 1 table spoon of dried broccoli leafs
- 2 ounce olive oil
- Orégano, salt, ground pepper at taste
Method:
Make a base with the onion, garlic and red chili paste.
Add the bell peppers, dried brócoli leafs, some olive oil, and cook everything for 10 minutes.
Season with some orégano, ground black pepper and salt. Add the cooked cheekpeas. And cook it for 10 minutes more.
Serve with bread or steamed white rice.
