Puerto Rican Chick-Peas

Name: Puerto Rican Chick-Peas (Garbanzos Criollos)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: 2 tablespoons salt; 2½ quarts (10 cups) water; 1 can (5 ounces) chorizos (Spanish sausages), halved and casings removed (fat in can not included); 1¼ pound pumpkin, peeled and cut into pieces; 1 pound chick-peas (garbanzos); 1 pound chick-peas (garbanzos); 1 onion, peeled, chopped; 1 ounce lean cured ham, washed and diced; 3 sweet chili peppers, seeded, chopped; 1 green pepper, seeded, chopped; 1 teaspoon lard or vegetable oil; 1 can (5 ounces) chorizos (Spanish sausages), halved and casings removed (fat in can not included); ½ ounce salt pork, washed and diced; 1 teaspoon lard or vegetable oil; 1 tablespoon salt; ½ pound cabbage, quartered; 2 cloves garlic, peeled, chopped; 6 fresh culantro leaves, chopped; ¼ teaspoon whole dried orégano, crushed; ¼ cup tomato sauce

Garbanzos Criollos

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound chick-peas (garbanzos)
2½ quarts (10 cups)

Americas
Side dish
Puerto Rico
Caribbean

Method

Pick over chick-peas, discarding any foreign particles or shriveled peas. Wash in several changes of water. Soak overnight in water and salt included in A.
Drain chick-peas, rinse and place in 10-quart pot, together with ingredients included in B. Bring rapidly to a boil, cover, and boil over moderate heat 1½ hours, or