One Year: Slow-Cooker Pulled Chicken West African Peanut Stew
Two Years: A Guide to Perfect Biscuits and Scones
Three Years: Cherry Almond Granola
Four Years: Baby Banana-Cardamom Pancakes
Smashed Chickpea Guajillo Stew
Makes 8-10 servings
3 dried guajillo chilis
2 cups boiling water
2 tbsp extra virgin olive oil
1 lb ground chicken or pork
sea salt and freshly ground black pepper
1 yellow onion
1 red bell pepper, diced
1 15-oz can garbanzo beans, drained, rinsed, and gently smashed with a fork
1 tbsp tomato paste
1 tsp paprika
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp ground cumin
1/8 tsp cayenne
4 cups vegetable stock
2 carrots, peeled and sliced thinly via mandoline
2 large yukon gold potatoes, washed and sliced thinly via mandoline
splash of apple cider vinegar
sliced green onions, for serving
Break off stems from guajillo chilis and remove seeds, then place in a large bowl. Cover with boiling water and let sit for 30 minutes. Use a hand blender to blend until smooth. Set aside. Meanwhile, in a large pot, heat olive oil on medium heat. Add ground meat of choice, along with salt and pepper, breaking apart with spoon. Allow meat to brown, breaking apart and stirring occasionally, before adding onions and bell pepper. When onions and bell pepper are tender, stir in smashed chickpeas. Add tomato paste, paprika, smoked paprika, thyme, cumin, and cayenne, stirring to coat the mixture evenly. Pour in guajillo liquid and vegetable broth. Bring to a boil, then reduce to a simmer. Add thinly sliced carrots and potatoes, simmering until they are cooked through. Pour in splash of apple cider vinegar, then season to taste with additional sea salt and black pepper. Sprinkle with green onions, and serve. Stew should be stored in an airtight container and refrigerated, and will last up to 3-4 days.
