This delicious Colombian dish is usually prepared with chicken, but in this vegetarian version chickpeas or peas are used to add vegetable protein and substitute meat. In this way we obtain a very tasty yet nutritious and healthy dish.
|2||cloves||garlic, finely chopped|
|½||lb||brown potatoes, peeled and diced|
|½||lb||yellow potatoes, peeled and diced|
|½||lb||red potatoes, peeled and diced|
|1||cup||pumpkin, peeled and diced (optional)|
|1||carrot, peeled and cut into 1-inch wheels|
|2||fresh corn cobs, cut into 1-inch pieces|
|2||cups||cooked chickpeas, drained and rinsed if from can|
|2||tbsp||dry guasca||3 by leaves and ¼ cup parsley|
|1||cup||Cashew Sour Cream||https://lifeandhealth.org/undo-my-disease/diabetes/cashew-sour-cream/0915615.html|
|salt to taste|
- In a large saucepan, pour 8 cups of broth, garlic, tomato sauce, chives, cilantro, potatoes, and corn.
- When the broth starts boiling, reduce the heat to medium and cook partially covered for 10 minutes.
- (Optional) Add the pumpkin and boil again for another 10 minutes. Stir occasionally and add salt to taste.
- Add the chickpeas, carrots and guasca (or substitute herbs) and cook for 15 minutes until the broth has thickened and the carrot becomes soft. Adjust the flavors to taste.
Prep Time: 20 minutes (35 minutes cooking) Yield: 1 ½ cups (8–10 servings)