Colombian Chickpea, Pumpkin and Chorizo Casserole with Arepa Crust and Cilantro Hogao

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish or casserole with a little of the vegetable oil.

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   2. In a large pot or deep skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the Colombian-style chorizo and brown for 5 to 6 minutes until it releases some of its fat. Remove and set aside.

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   3. In the same pot, add the scallions, white onion and red bell pepper. Cook for 4 minutes over medium heat. Stir in the garlic, ground cumin, annatto or paprika, salt and black pepper, and cook 1 minute more.

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   4. Add the ripe tomato and cook for 6 to 8 minutes, stirring, until it forms a thick and fragrant hogao.

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   5. Add the pumpkin cubes and coat them well with the hogao. Pour in the hot chicken or vegetable broth, bring to a gentle simmer and cook for 12 minutes over medium-low heat, until the pumpkin starts to soften.

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   6. Stir in the cooked chickpeas and the reserved chorizo. Cook for 8 to 10 minutes more, stirring occasionally, until the mixture is thick and saucy. Turn off the heat and add half of the chopped fresh cilantro.

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   7. While the stew cooks, combine the pre-cooked cornmeal for arepas with the warm water, the remaining tablespoon of vegetable oil and a pinch of salt in a bowl. Let rest for 3 minutes, then mix in the crumbled queso costeño or firm feta until you have a soft, pliable dough.

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   8. Transfer the stew to the prepared casserole dish. With damp hands, spread the arepa dough over the top in a thin layer, covering almost all of the stew. Leave a few small openings for steam to escape.

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   9. Bake for 18 to 20 minutes at 220 °C / 425 °F, until the crust is set and golden around the edges. For extra color, broil for 2 to 3 additional minutes, watching closely.

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    10. Remove from the oven and let rest for 5 minutes. Finish with the remaining fresh cilantro on top and serve hot.