Spanish Garbanzo Gumbo

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 chicken breast
• 1 lb shrimp
• 1/4 cup goya mojo juice
• 2 tomatoes, chopped (or 1/2 cup of chunky salsa)
• 1/2 cup bell pepper
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup carrot, shredded
• 2 (15 ounce) cans garbanzo beans
• 2 cups water
• 3 tablespoons olive oil
• 1 ounce chicken gravy

Recipe

• 1 place pot on stove with the olive oil on medium high.
• 2 rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). stir to keep chicken from burning and to sear all sides of the cubes. (if you are substituting the shrimp with lamb, increase olive oil to 4 tablespoons and add the lamb at the same time you add the chicken. you will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
• 3 add water.
• 4 chop vegetables, grate carrrot and add to pot. a flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
• 5 add mojo.
• 6 drain and rinse garbonzo beans and add to pot.
• 7 bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
• 8 reduce heat to low and allow to simmer for at least one hour. the longer soup simmers, the softer the garbanzo beans will become.
• 9 clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (i shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
• 10 *optional: add gravy packet just prior to serving to thicken. you can also use flour or corn starch to thicken, but i like using the gravy pack as it adds a bit more chicken flavor to the recipe. (also, if you are using lamb, a lamb gravy packet rather than chicken is a delicious way to go.).
• 11 serve.