Vegetarian Chickpea and Paneer Picadillo
Vegetarian Chickpea and Paneer Picadillo
Ingredients:
Chickpeas
Paneer
Tomato sauce
Can of diced tomato
tomato paste
onion
garlic
bell peppers, I used red and green
half bunch of cilantro
sazon
adobo
sofrito
dominican oregano
S+ P
olive oil
To Serve :
cooked white rice
very ripe sweet plantains
avocado
Instructions:
In a pestle and mortar, smash the garlic along with salt until you get a paste like consistency. Prepare your ingredients by slicing the onion, bell pepper and cubing the paneer and leave the cilantro whole.
On medium high, heat the olive oil in a heavy bottom pan, fry the paneer until golden on both sides. After its done, put aside.
In the same pan, on medium, heat more olive oil and add the smashed garlic paste and stir to prevent it from burning for 1 minute. Stir in the sofrito and cook for another minute then add the onion slices and peppers. Continue cooking until the onions become semi translucent then stir in 2 tbsp of tomato paste. Add the chickpeas and the can of diced tomato along with 1 cup of tomato sauce and some water/ veggie stock. Season with adobo, sazon,oregano, salt and pepper.
Let it cook on medium for 10 minutes then add the paneer and the half bunch of cilantro on top (you’ll be discarding it after its done cooking). Continue cooking for 15 minutes on medium. Discard the cilantro after the time is up
Enjoy with White rice, Avocado and sweet plantains