Chilean guiso de garbanzos is a hearty chickpea stew made by soaking dried chickpeas overnight, cooking them twice until tender, and simmering them for 40 minutes with a sofrito of onion, shallot, tomato, winter squash, and thyme, vegetable stock, and their own cooking liquid. It takes 12 hours of soaking plus about 3 hours of cooking and serves 4 people.
One of its great advantages is that, once cooked, the stew freezes well for months.
How to Make Chilean Chickpea Stew?
Dried chickpeas are recommended rather than canned or precooked, so plan ahead for the overnight soak. The chickpeas are softened in two stages, then finished with a vegetable sofrito and their starchy cooking liquid.
Nutritional Information
Each serving of chickpea stew contains approximately 350 kcal, 60 g of carbohydrates, 8 g of fat, 18 g of protein, 15 g of fiber, 8 g of sugars, 0 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Guiso de Garbanzos Recipe
Preparation: 12 hours
Cooking: 3 hours
Servings: 4 people
Ingredients
- 500 g (1.1 lb) of dried chickpeas
- 100 g (3.5 oz) of diced winter squash
- 2 tomatoes, diced
- 2 tablespoons of olive oil
- 2 sachets of vegetable stock powder
- 1 onion, diced
- 1 teaspoon of baking soda
- 1/2 shallot, chopped
- Fresh thyme
Instructions
- Cover the chickpeas with water in a large pot and soak overnight, about 12 hours. Rinse and return them to the pot with 3 cups of cold water and the baking soda, stir, and cook uncovered over medium heat for 60 minutes. Drain and discard the water.
- Return the chickpeas to the pot with 3 cups of boiling water and cook uncovered over low heat for 60 minutes, or until tender. Strain, keeping the cooking liquid.
- In a medium pot, heat the olive oil over medium heat and sauté the onion for about 5 minutes, until translucent. Add the shallot, tomatoes, squash, and thyme to taste and cook for 5 more minutes.
- Add the stock powder and the chickpeas, pour in enough of the reserved cooking liquid to cover, and simmer covered for 40 more minutes. Serve very hot in deep bowls, with pan amasado if you like.
Additional Tips
Keep the cooking liquid
The chickpea cooking water contains starch and minerals that give the stew body and flavor.
Freeze in portions
Cooled stew freezes well for months in airtight containers.
Season at the end
Add salt near the end so the chickpeas stay tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Dried chickpeas | Canned chickpeas | 3 cans | Skip soaking, cook 20 minutes |
| Stock powder | Homemade vegetable stock | 1 liter | Cleaner flavor |
| Winter squash | Carrot | 1:1 | Less sweet |
| Thyme | Cumin | 1/2 teaspoon | Earthier |
Frequently Asked Questions (FAQs)
1. Why add baking soda?
It helps soften the skins of the chickpeas so they cook faster and turn creamier.
2. Can I use a pressure cooker?
Yes. After soaking, cook the chickpeas for about 25 minutes at pressure, then finish with the sofrito.
3. Can I freeze it?
Yes, for several months in airtight containers; reheat with a little water.
4. Is it vegan?
Yes, as long as the stock is vegetable-based.
What Is Guiso de Garbanzos?
Guiso de garbanzos is a simple Chilean chickpea stew with vegetables, a warming winter meal that is naturally vegan.
Legumes in Chilean Cooking
Chickpeas, lentils, and beans are winter staples in Chile, cooked into stews with squash and a vegetable sofrito.
Did You Know?
Chickpeas are one of the oldest cultivated legumes, domesticated in the Near East thousands of years ago.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Chickpeas with Rice
- Chilean Split Peas with Rice
- Chilean Black Beans with Rice
- Chilean Menestrón Soup
