Garbanzos Granados - a twist on a summer chilean bean stew

Josefina Venegas Meza is a Chilean pastry chef based in London.

‘I love developing recipes, particularly those that highlight Chilean produce and traditional flavours. I believe in the power of a shared table and that food builds communities. That through the food we make we can create the kind of world we want to inhabit – diverse, considered and one that connects us more to our roots, land and communities. Ultimately, I enjoy sharing these with friends and creating communities through the joy of feasting and cooking together.’

Thanks to Jo of @sour_jough for this recipe!

INGREDIENTS

  • ½ white onion, diced

  • 2 garlic cloves, minced

  • 1 cup of dried chickpeas (or other chunky legumes), soaked overnight

  • 300 g pumpkin or butternut squash, in chunks

  • 300 g (ideally fresh) sweetcorn, otherwise frozen

  • 1 medium tomato, diced

  • a handful of fresh basil

  • a dash of olive oil

    For the Chilean spice mix:

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • ½ tsp dried coriander powder

  • ½ tsp sweet paprika

  • ¼ tsp smoked chilli powder

METHOD

  1. In a large saucepan, warm up olive oil and cook the onion until soft and translucent. Add the spices and stir fry for a couple of minutes. Add the pulses, salt and pepper and stir fry for another couple of minutes.

  2. Pour boiling water into the saucepan, making sure you are just covering the pulses. Add the chunks of pumpkin with the diced tomato and half of the corn.

  3. In a food processor, blitz the remaining corn and basil, adding a little bit of water if needed, until you have a relatively smooth paste.

  4. Add the pureed corn into the pot and cook until pulses are cooked through but not disintegrating and the pumpkin is very soft. Check the seasoning to make sure it’s tasty – the corn, pumpkin and tomato are all sweet, so you might need a little extra salt than you think.

  5. Garnish with a couple of basil leaves and enjoy. Buen provecho!