Chickpeas Mexican Style

Jessica Alcántara
Give a twist to your daily zucchini and prepare this dish with chickpeas, tomato, serrano chili, and a touch of panela cheese; it’s ideal for a meatless Monday, as it is practical, easy, and super nutritious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup chickpeas
  • 2 cups water
  • 1 tablespoon salt
  • 1 leaf bay
  • 3 tablespoons vegetable oil
  • 1/2 onions, chopped
  • 1 teaspoon garlic, finely chopped
  • 3 tomatoes, minced
  • 1 serrano chile, chopped
  • 1 zucchini, cut into small cubes
  • 1 cup yellow corn kernels, canned
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/2 cups panela cheese, diced for garnish
  • fresh oregano, for garnish
Preparation
25 mins
50 mins
Low
  • In a pot with water, cook the chickpeas with bay leaves and a little salt; when the chickpeas are soft, drain and set aside.
  • Heat a skillet over medium heat with oil and fry the onion, garlic, tomato, and chili; then add the zucchini and wait for them to soften, add the cooked chickpeas and corn. Season with salt and pepper.
  • Serve hot and garnish with diced panela cheese and fresh oregano.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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