Puerto Rican Chickpea Stew
This comforting Puerto Rican classic features chickpeas simmered in a rich sofrito and tomato stew with root vegetables, served over fragrant coconut rice. It's finished with a sweet-salty plantain crumble and queso fresco for texture and balance—and fresh cilantro for that final pop.
Nutritional facts
Protein
15g
Carbs
74g
Calories
600kcal
Fat
26g
Ingredients
Sugar, Parmesan Cheese, Plantain Chips, Vegetable Base, Black Pepper, Carrots, Canola and Olive Oil Blend, Sweet Paprika, Oregano, Feta Cheese, Kosher Salt, Bay Leaf, Potato, Green Bell Pepper, Jasmine Rice, Panko Breadcrumbs, Red Bell Pepper, Coconut Milk, Butternut Squash, Castelvetrano Olives, Extra Virgin Olive Oil, Cilantro, Garlic, Onion, Cumin, Canned Chickpeas, Plum Tomato, Ginger, Canola Oil, Italian Parsley
Contains milk, coconut, wheat, soybeans, celery.
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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