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¼ cup olive oil
½ cup sofrito (homemade or bottled)
4 chorizos, sliced
2 cans boiled chickpeas
½ cup red pimiento peppers, chopped finely
1 cup tomato sauce
2 cups chicken stock
1 cup cubed potato
1 cup calabaza squash, cut in small chunks
1 cup sliced green cabbage
1 bunch of fresh herbs of your choice
salt to taste
Put the olive oil, sofrito, and chorizo in a medium pot. Cook over medium heat for 2 to 3 minutes. Add the chickpeas and the remaining ingredients. Season to taste, and then cook, covered, over medium heat for 20 to 25 minutes. Serve hot.
Recipe and photo courtesy of our friend Cielito Rosado. Find Cielito online at http://www.cielitorosado.com
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