Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 1 tsp Iberia Minced Garlic
- 1 tsp Iberia Total Seasoning
- 2 cups water or vegetable broth
- to taste ¼ cup chopped onion
- to taste ½ bell pepper, diced
- 1 bay leaf (optional)
- to taste Salt and pepper, to taste
Method
- Soak the chickpeas:Place Iberia Chickpeas in a bowl of water and soak overnight. Drain and rinse before cooking.
- Sauté the base:In a pot over medium heat, add Iberia Organic Extra Virgin Olive Oil, onion, bell pepper, and Iberia Minced Garlic. Sauté until fragrant, 2–3 minutes.
- Build the flavor:Add Iberia Sofrito, Iberia Tomato Sauce, Iberia Total Seasoning, Iberia Sazón, and Iberia Lemon Juice. Stir and cook for another 2–3 minutes.
- Cook the chickpeas:Add soaked chickpeas and water or broth. Optional: add bay leaf. Bring to a boil, then reduce heat to low.
- Simmer:Cover and cook for 60–75 minutes, or until chickpeas are tender and sauce has thickened. Adjust salt and pepper to taste.
- Serve:Enjoy over white rice or with tostones on the side.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.