by Chef Yadira Garcia (@happyhealthylatina)
This dish has all the depth of flavor you would enjoy in a traditional pollo or carne guisada made entirely vegan. Once we understand that the true flavor of our cuisine comes from the herbs, spices, and aromatics we cook our proteins with, the opportunities to build delicious vegetable-based dishes are endless! Chickpeas are an especially great alternative to animal-based stews since they stand up to being heartily seasoned and braised for long times. Therefore, you're left with a perfect dish to have as a main alongside rice and plantains for a Caribbean Power Bowl, to scoop up with casabe or tostones, or stuff in a plantain canoe or mofonguito cup!
Chickpea Sweet Potato Guisado
2 tbsp olive oil
1/2 white onion, diced
2 sweet potatoes, peeled & diced
1 can chickpeas (alt: 3/4 cup dried & soaked chickpeas)
1 red or green bell pepper, sliced lengthwise
3 garlic cloves, minced
1 tbsp Loisa Sofrito
1/2 tbsp Loisa Salt-Free Sazón
1/2 tbsp Loisa Salt-Free Adobo
1/2 tbsp Turmeric
1 tbsp Oregano
1 tbsp Smoked Paprika
1/2 cup coconut milk
1/2 cup tomato sauce (alt: tomato paste)
1 cup spinach
Sea Salt and Black Pepper, to taste
In a stock pot, heat olive oil over a medium-high flame. Add onions and sauté until translucent. about 3-5 minutes.
Add bell pepper, garlic, and Sofrito. Stir and let cook for 2 minutes.
Add in Sazón, Adobo, turmeric, oregano, paprika , chickpeas, and sweet potatoes. Stir thoroughly to coat everything in the seasoning.
Add coconut milk and tomato sauce. Bring to a boil and reduce to a simmer, stewing for about 30 minutes.
In the last 5 minutes, add your spinach and allow it to wilt and incorporate into the sauce.
Remove from heat and serve as desired. Pair with rice and plantains for a Carribbean power bowl or use as a filling for mofonguitos or empanadas.