Lima-Style Chickpea Seco with Roasted Sweet Potato and Herbed Criolla Salsa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden outside and tender inside.

2. 2

   While the sweet potato roasts, make the criolla salsa: combine the sliced red onion, diced tomato, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, red vinegar, 1 tablespoon ají amarillo paste, a pinch of salt, and pepper in a bowl. Mix well and let it rest for 10 minutes.

3. 3

   Heat 2 tablespoons olive oil in a pot or deep skillet over medium heat. Add the diced red onion and cook for 5 to 6 minutes until softened. Stir in the garlic, ground cumin, dried oregano, and the remaining ají amarillo paste; cook for 1 minute, stirring so it does not stick.

4. 4

   Add the remaining chopped cilantro and stir. Pour in the vegetable broth and cook for 2 minutes so the flavors come together.

5. 5

   Add the cooked chickpeas, remaining lime juice, the rest of the salt, and black pepper to taste. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until you have a juicy, lightly thickened stew. For a creamier texture, gently mash a small portion of the chickpeas with a spoon directly in the pot.

6. 6

   Taste and adjust salt, pepper, or lime if needed. Remove the sweet potato from the oven when ready.

7. 7

   Serve a base of the chickpea seco on each plate, arrange the roasted sweet potato wedges on top or alongside, and finish with a generous spoonful of herbed criolla salsa.