I like to think of this recipe as a twist on a more traditional Sofrito based dish. It uses all the classic components but incorporates chickpeas instead of the more traditional meat based proteins. The chickpeas cook in a delicious combination of onion, tomatoes, red peppers, serrano peppers, and cumin. For a less spicy version you can use a green bell pepper instead of the Serrano, which is definitely spicy. This dish is delicious served with brown rice, quinoa, couscous, or over a bed of spaghetti squash.
Chickpea Sofrito with Feta Cheese
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- 2 tsp. olive oil
- 1 U small red onion, chopped
- 1 U serrano peppers, chopped finely (leave out for less spicy or use a green bell pepper)
- 4 U cloves garlic, minced
- 2 U red peppers, chopped
- 2 U Roma tomatoes, chopped
- 1 tsp. salt
- 1 tsp. cumin
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup cilantro, chopped finely
- Salt and pepper to taste
- 4 tbsp. reduced fat feta cheese (or goat cheese, queso fresco, or Parmesan)
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, Serrano pepper, red pepper, tomatoes, and garlic. Season with salt and cumin. Cook for 5-7 minutes or until the onions begin to become translucent. Add the chickpeas and broth. Simmer for 10 minutes.
Top with cilantro and feta cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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