Chickpea Stew with Chard // Garbanzo con Acelga

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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2 Responses

  1. Pris says:

    This is one of my favorite dishes. It’s so hearty, comforting and yummy. Greens, pork and the beans complement each other perfectly! My aunts make this dish a lot. I always thought it would be a complicated dish to make but it is not. It’s a very simple dish especially if you are used to sautéing onions and garlic which we Peruvians do with most all our dishes. Now with all that said, I have never had or made this dish with tomato or ketchup. Never add crush red peppers, if we want heat we add “aji” Amarillo at the end not while cooking because it will change the flavor. Never used sausage, we use pork butt or any other thick piece with minimal fat. Maybe a pork lion. Must try it!

  1. April 27, 2013

    […] 38. Chicharrón 39. Chilcano 40. Escabeche 41. Espesado 42. Estofado de Pollo43. Frejolada 44. Garbanzos con Acelga 45. Juane 46. Lentejas Guisadas 47. Locro 48. Lomo Saltado 49. Malaya Dorada 50. Milanesa de Pollo […]

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