Garbanzo Picadillo with Creamy Chorreadas Potatoes and Side Salad

Name: Garbanzo Picadillo with Creamy Chorreadas Potatoes and Side Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Colombian
Ingredients: 2 tablespoon olive oil; 1 yellow onion (medium, chopped and medium, thinly sliced); 2 clove garlic (minced); 0.5 red bell pepper (diced); 2 Roma tomatoes (large, diced and large, cored, chopped); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 can garbanzo beans (drained and rinsed); 0.5 cup vegetable broth; 0.25 cup fresh cilantro (chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 Russet potatoes (medium, peeled, cut into 1/2-inch thick rounds); 0.5 cup water; 0.25 cup unsweetened plant-based milk; 1 tablespoon fresh parsley (chopped); 2 cup mixed green salad; 2 tablespoon vinaigrette dressing

A vibrant Colombian garbanzo bean picadillo, rich with savory vegetables and spices, served with tender potatoes simmered in a creamy tomato sauce and a simple fresh side salad.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 2
Cuisine: Colombian
Difficulty: Medium
Cost: $3.50/serving

Dietary

Vegan
Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (medium, chopped and medium, thinly sliced)
2 clove garlic (minced)
0.5 red bell pepper (diced)
2 Roma tomatoes (large, diced and large, cored, chopped)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 can garbanzo beans (drained and rinsed)
0.5 cup vegetable broth
0.25 cup fresh cilantro (chopped)
1 teaspoon salt
0.5 teaspoon black pepper
2 Russet potatoes (medium, peeled, cut into 1/2-inch thick rounds)
0.5 cup water
0.25 cup unsweetened plant-based milk
1 tablespoon fresh parsley (chopped)
2 cup mixed green salad
2 tablespoon vinaigrette dressing

Instructions

For the Garbanzo Picadillo: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and red bell pepper, and sauté for 5-7 minutes until softened.
Add the minced garlic, diced Roma tomato, ground cumin, and dried oregano. Cook for 3 minutes, stirring occasionally, until the tomato begins to break down.
Stir in the drained and rinsed garbanzo beans and 1/2 cup vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld. Season with salt and black pepper to taste. Stir in 1/4 cup chopped fresh cilantro.
For the Papas Chorreadas: While the picadillo simmers, place the sliced Russet potatoes in a medium saucepan. Cover with water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until potatoes are tender when pierced with a fork but still hold their shape. Drain well.
In a separate small skillet, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced yellow onion and sauté until softened, about 5-7 minutes. Add the chopped Roma tomato and cook for 5 minutes, until it breaks down.
Pour in 1/2 cup water and 1/4 cup unsweetened plant-based milk. Bring to a gentle simmer, stirring to combine. Season with salt and black pepper to taste. Add the cooked potato slices to the sauce, coating them gently. Sprinkle with fresh parsley.
For the side salad: In a small bowl, toss the mixed green salad with vinaigrette dressing.
Serve the garbanzo picadillo hot, accompanied by the creamy chorreadas potatoes and a fresh side salad.

Notes

The picadillo and potato sauce can be made ahead of time and gently reheated. If you prefer a smoother potato sauce, you can blend a portion of it before adding the potato slices.

Nutrition (per serving)

Calories: 550
Protein: 18 g
Carbohydrates: 75 g
Fat: 20 g
Fiber: 15 g
Sodium: 780 mg
Saturated Fat: 3 g
Sugar: 9 g