Chickpea Sweet Potato Guisado

by Chef Yadira Garcia (@happyhealthylatina)

This dish is based on my vegetarian dreams of having the depth of flavor, sauces and spices I would enjoy in a traditional Pollo or Carne guisada, but pulling from the execution of a curry. After truly understanding that the flavor in our cuisine comes from the herbs, cooking methods and spices we put into our proteins, it was easy to to start creating on the same canvas, but only using vegetables. Especially with chickpeas, which stand up to being heartily seasoned and braised for longer times without breaking down. Thereafter, you are left with a perfect dish to have as a main alongside rice, to scoop up with casabe or tostones, or stuff in a plantain canoe or mofonguito cup!

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