Recipe: Latin Chick Pea Stew (using ham, chorizo and collard greens)

LATIN CHICK PEA STEW
"A one-pot meal with traditional Latin flavor."



2 Mazola Sobrecitos Chicken Flavor Bouillon Packets (or 4 teaspoons Mazola Chicken Flavor Bouillon Powder)
4 cups hot water
1 Bay Leaf
3 tablespoons Mazola Corn Oil
4 ounces Spanish chorizo, sliced
3/4 cup diced smoked ham
1 1/2 cups diced onion
1/2 cup diced red OR green bell pepper
1 tablespoon minced garlic
1 teaspoon sazon seasoning with annatto
1/2 teaspoon ground cumin
1/4 teaspoon medium grind black pepper
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) chick peas/garbanzo beans, drained and rinsed (or 2 1/2 cups cooked drained chick peas/garbanzo beans)
1 (14 1/2 ounces) can diced tomatoes
3 cups chopped fresh tender collard greens (or kale)
Hot cooked rice or crusty bread (for serving)

Combine bouillon and 4 cups hot water. Stir to dissolve. Add bay leaf and set aside.

Heat oil in a large soup pan or Dutch oven over medium heat. Add chorizo and ham and cook for 3 to 4 minutes or until lightly browned.

Add onions, peppers, garlic, sazon and spices, stirring to combine. Add prepared broth, chick peas and tomatoes; stir well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.

Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.

Makes 6-8 servings
Source: Mazola Oil, ACH Food Companies, Inc.