Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 2 cans of chickpeas, then pat them dry with a clean towel.

2. 2

   Pre-heat a smoker to 225°F (107°C) with 1 cup of applewood chips, then spread the dried chickpeas on a baking sheet and smoke for 30 minutes until lightly flavored; alternatively, use a stovetop smoker or liquid smoke.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté for 5-7 minutes until softened.

4. 4

   Stir in 4 cloves of minced garlic and 1 large diced red bell pepper, cooking for another 3-4 minutes until aromatic and slightly tender.

5. 5

   Add 1/4 cup aji amarillo paste, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 2 tablespoons huacatay paste to the pot, stirring well and cooking for 2 minutes to toast the spices.

6. 6

   Incorporate 2 medium yellow potatoes cut into 1-inch cubes and 3 cups of vegetable broth, bring the mixture to a simmer, cover the pot, and cook for 15-20 minutes until the potatoes are tender.

7. 7

   Gently stir in the previously smoked chickpeas and 1/4 cup fresh chopped cilantro into the stew, then cook uncovered for an additional 5-7 minutes to allow the flavors to meld and the stew to thicken slightly.

8. 8

   Season the Smoked Garbanzo and Aji Amarillo Seco with salt and freshly ground black pepper to taste, then serve immediately, garnished with extra fresh cilantro.