Goya Sofrito gives this vegan stew a rich tomato and herb base that makes it taste great. With chickpeas and vegetables, its a hearty and filling meal thats great for a cold night.
Ingredients:
- 1 can 12 oz Goya Sofrito
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish optional
Instructions:
In a large pot, heat olive oil over medium heat
Add diced onion, minced garlic, and diced bell pepper
Cook until softened, about 5 minutes
Stir in Goya Sofrito, diced tomatoes, chickpeas, vegetable broth, cumin, paprika, salt, and pepper
Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until flavors meld and stew thickens slightly
Taste and adjust seasoning if needed
Serve hot, garnished with fresh cilantro if desired
Enjoy
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