Part 1: Preparing the Chickpeas
1. Start by soaking the chickpeas in water overnight. This will help them cook faster and more evenly.
2. The next day, drain the chickpeas and rinse them thoroughly. Set them aside for later.
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Part 2: Making the Stew
1. In a large pot, heat some vegetable oil over medium heat. Add the chopped onions and cook until they are soft and translucent.
2. Add the chopped tomatoes, minced garlic, ají panca, and dried oregano to the pot. Cook for a few minutes, stirring occasionally.
3. Once the tomatoes have softened and the mixture is fragrant, add the soaked chickpeas to the pot. Pour in enough water to cover the chickpeas, then bring the stew to a boil.
4. Reduce the heat to low, cover the pot, and let the stew simmer for about an hour, or until the chickpeas are tender.
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