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Chickpeas Mexican Way

25 mins
50 mins
Low
4.5
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Give your daily zucchini a twist and prepare this dish with chickpeas, tomato, chile serrano and a touch of panela cheese, it is ideal for a meatless monday, since it is practical, easy and super nutritious.
Learn more about Jessica Alcántara

Ingredients

4 portions
  • 1 cup chickpea
  • 2 cups Water
  • 1 tablespoon salt
  • 1 leave bay (laurel)
  • 3 tablespoons oil
  • 1/2 onions, chopped
  • 1 teaspoon garlic, finely chopped
  • 3 tomatoes, chopped
  • 1 serrano pepper, chopped
  • 1 zucchini, cut into small cubes
  • 1 cup corn, tin yellow
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1/2 cups panela cheese, in cubes to decorate
  • to taste fresh oregano, to decorate

Preparation

In a pot with water, cook the chickpeas with the laurel and a little salt, when the chickpeas are soft, strain and reserve.
Heat a pan over medium heat with the oil and fry the onion, garlic, tomato, and chili, then add the pumpkins and wait for them to soften, add the cooked chickpeas and elotitos. Season with salt and pepper.
Serve hot and decorate with cubes of panela cheese and fresh oregano.

PRESENTATION

Serve with cubes of panela cheese and fresh oregano leaves.

TIPS

If you do not have much time you can also use canned chickpeas.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Iris Ochoa
26/01/2020 14:12:53
La receta me parece muy bien, aunque seguí todos los pasos, los garbanzos quedaron un poco duros (agregué agua varias veces, adicional) me gusto el sabor, intentaré hacerla nuevamente😊
Gabriela Garza
29/01/2018 09:44:51
Super facil de hacer y riquisimo

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