Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add 1 large diced red onion and 1 diced red bell pepper, cooking for 8 minutes until softened.

2. 2

   Stir in 2 diced ripe plum tomatoes, 4 minced cloves of garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground achiote, cooking for another 5 minutes to form the hogao base.

3. 3

   Add 2 cans of drained and rinsed cooked chickpeas along with 4 cups of vegetable broth to the pot, bringing the mixture to a simmer.

4. 4

   Incorporate 2 medium peeled and 1-inch cubed potatoes and 1 pound of peeled and 1-inch cubed yuca, then cover the pot and reduce the heat to low for 45 minutes, allowing the vegetables to tenderize slowly.

5. 5

   Stir in 1 ripe plantain, peeled and sliced into 1/2-inch thick rounds, and continue to simmer uncovered for an additional 20 minutes until the plantain is tender and the stew has slightly thickened.

6. 6

   Season the stew with salt and black pepper to taste, then remove from heat and let it rest for 5 minutes before serving.

7. 7

   Garnish each serving with 1/4 cup of fresh chopped cilantro before enjoying this hearty Colombian stew.