Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C and heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped yellow onion and 1 diced red bell pepper to the pot and sauté for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 200 grams of diced smoked pork belly, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, cooking for another 3 minutes until fragrant.

4. 4

   Add 500 grams of peeled and cubed butternut squash along with 1.5 liters of vegetable broth to the pot, bringing the mixture to a gentle simmer.

5. 5

   Carefully transfer the entire stew mixture to a large clay pot, cover it with the lid, and bake in the preheated 160°C oven for 1.5 hours.

6. 6

   Remove the clay pot from the oven, stir in 400 grams of drained and rinsed cooked chickpeas, and continue to bake for an additional 30-45 minutes or until the squash is very tender and the flavors have melded.

7. 7

   Season the Locro de Garbanzos y Calabaza with salt and freshly ground black pepper to taste before serving hot, garnished with 2 thinly sliced green onions.