Ropa Vieja with Stewed Chickpeas

Ingredients

• For the Ropa Vieja:
• 5 lbs flank steak or chuck roast 🥩
• 1 bell pepper (red or green), sliced 🫑
• 1 small onion, sliced 🧅
• 3 garlic cloves, minced 🧄
• 1 cup tomato sauce 🍅
• 1 tsp smoked paprika 🌶️
• 1 tsp cumin powder
• 1 tsp oregano
• 1 bay leaf 🍃
• Salt & pepper to taste 🧂
• 2 tbsp olive oil 🫒
• 2 cups beef broth or water
• For the Stewed Chickpeas:
• 1 can (15 oz) chickpeas, drained and rinsed 🟠
• 0.25 cup sofrito (homemade or store-bought)
• 2 tbsp tomato paste 🍅
• 1 small potato, diced 🥔
• 1 tsp sazón (with or without achiote)
• 0.5 tsp cumin
• 1 bay leaf 🍃
• 1 tbsp olive oil 🫒
• 1 cup water or chicken broth

Instructions

1. 1Start the Ropa Vieja: In a pot, add olive oil and sear the beef on both sides until browned. Set aside.
2. 2In the same pot, sauté onions, peppers, and garlic until softened.
3. 3Add tomato sauce, spices, and beef broth. Return the beef to the pot, cover, and simmer on low for 1.5 hours or until fork tender.
4. 4Remove beef and shred with forks. Return to pot and stir to coat in sauce. Let simmer uncovered for 10 more minutes.
5. 5Make the Stewed Chickpeas: In a medium saucepan, heat olive oil and stir in sofrito. Cook for 2–3 minutes.
6. 6Add tomato paste, diced potato, spices, and bay leaf. Stir well.
7. 7Add chickpeas and broth. Bring to a simmer, then lower heat and cook uncovered for 25–30 minutes, or until potatoes are tender and stew thickens.
8. 8Plate it up: Serve the Ropa Vieja next to or over the stewed chickpeas. Garnish with fresh cilantro if desired!