Spicy Chickpea Stew with Smoked Turkey, Roasted Rocoto and Criollo Herbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole rocoto on a small tray and roast for 12 to 15 minutes, turning once, until the skin is lightly charred. Let it cool slightly, remove the seeds for less heat if desired, and finely chop it.

2. 2

   While the rocoto roasts, cook the yellow potato in a pot of water with a pinch of salt for 12 to 15 minutes, until tender but still firm. Drain and set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wide pot over medium heat. Brown the smoked turkey for 4 to 5 minutes until lightly colored at the edges. Remove and set aside.

4. 4

   In the same pot, add the remaining tablespoon of vegetable oil. Add the red onion and cook for 5 minutes until softened. Add the garlic and cook for 1 more minute.

5. 5

   Add the ají amarillo paste, chopped roasted rocoto, tomato, red bell pepper, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring, until you have a thick and fragrant base.

6. 6

   Add the cooked chickpeas and stir well so they are coated with the base. Pour in the chicken stock and simmer over medium-low heat for 15 minutes, stirring occasionally.

7. 7

   Add the evaporated milk, browned turkey, and sliced yellow potato. Cook for 8 to 10 minutes more over low heat, until the stew is creamy and the potatoes absorb some of the flavor.

8. 8

   Turn off the heat and add the fresh cilantro, fresh mint, and lime juice. Stir gently to keep the potato slices intact.

9. 9

   Serve hot and finish each portion with botija olives on top. If desired, pair with a simple green salad.