Recipes Tomatican con Manchego (Tomato, Corn and Garbanzo Bean Stew with Manchego) Chile

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Serves 6


For The Vegetables
2 tablespoons olive oil
2 cups diced onions
1 cup garbanzo beans
4 cups drained canned tomatoes
1 cup frozen corn kernels
4 cups tomato juice
1 chili pepper, seeded and finely chopped
2 teaspoons ground cumin
1/2 cup coarsely chopped cilantro
1/2 cup coarsely grated Manchego cheese

For The Salsa
1/4 cup coarsely chopped cilantro
1/4 cup finely sliced green onions
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup Key lime juice
2 tablespoons olive oil
Hot sauce to taste
Sea salt and freshly ground pepper to taste

Method of Preparation
1. Preheat the oven to 350°F

2. For this stew, heat the olive oil in a large saucepan over medium heat. (an oven proof pot)

3. Add the diced onions and cook for 2 to 3 minutes or until the onions are soft.

4. Add the chick peas, tomatoes, and corn and cook for another 5 minutes.

5. Stir in the chili pepper, cumin and tomato juice. Bring the liquid to a boil, reduce the heat and simmer for 8 to 10 minutes or until slightly reduced. Taste for seasoning. (add the cilantro at this point as it's not mentioned again for the stew)

6. Pour the vegetable mixture into an oiled 8" X 9" casserole dish and sprinkle the manchego cheese over the top of the vegetables. (not necessary to transfer if using oven proof pot).

7. Bake for 25 minutes or until the cheese is lightly browned.

8. In the meanwhile, make the salsa by combining all the ingredients in a small bowl. Taste for seasoning and set aside.

9. To serve, divide the vegetables among 6 serving plates and pass the Salsa separately.