Guisado de Garbanzos

Inspired by Colombian guisado, these stewy chickpeas in a tangy tomato broth are great with Colombian beans and rice. I simmer the chickpeas with a charred nectarine, which is pretty unconventional. You can’t taste the fruit in the fi nal dish, but it amplif i es the fl avors of the jalapeño and tomatoes. Reserve the chickpea liquid, aka aquafaba, for another use, such as Chiles Rellenos, this page. Frijoles Colombianos (this page) for serving Cilantro Rice (this page) for serving

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Step 1

Bring a medium saucepan of water to a boil. Meanwhile, using a paring knife, score a shallow X on the bottom of each tomato and tomatillo. Fill a large bowl with ice and water; set aside.

Step 2

Working with one tomato or tomatillo at a time, place in the boiling water until the skin at the X starts to peel, about 30 seconds. Using a spider or slotted spoon, transfer to the prepared ice bath and let cool.

Step 3

Peel and fi nely chop the fl esh and transfer to a high-powered blender.

Step 4

Discard the peels.

Step 5

Set a medium cast-iron or stainless-steel skillet over medium heat. Add the jalapeño and nectarine and cook, fl ipping occasionally, until charred all over, 6 to 8 minutes. Transfer to a plate and let cool completely, then stem the jalapeño. Transfer to the blender; add the garlic, paprika, cumin, and salt; and blend until smooth, about 1 minute. Set this salsa aside.

Step 6

In a large nonstick skillet over medium heat, warm the avocado oil.

Step 7

Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the chickpeas and cook for 5 minutes more. Add the salsa, cover, turn the heat to medium-low, and simmer until the broth is thickened and stewy, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes.

Step 8

Serve the guisado with rice and beans on the side.