A thick, comforting Peruvian chickpea stew. The ají panca base melts into the chickpeas until the whole pot becomes rich, mellow and unmistakably homestyle. A generous side dish that makes lunch feel properly complete.
Finely chop the red onion and garlic, then dice the tomato into small pieces. Having everything ready matters here because the flavor base comes together in one continuous sequence.
Heat the vegetable oil in a medium pot over medium heat and cook the red onion with part of the salt for 5 to 6 minutes, until soft, translucent and lightly golden around the edges
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Add the cooked chickpeas and water, stir well, and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring a couple of times, until the liquid reduces and the chickpeas are well coated in the flavor base, with a short sauce around them.
Mash a few chickpeas against the side of the pot and stir them back in; within 1 minute, the stew should become creamy and cohesive while most chickpeas remain whole. Taste and finish with the remaining salt. Serve piping hot. And that's it! A thick, homestyle menestra ready to earn its place next to the rice. 🥘
