Comfort Food

Comfort food. These words are so often said in the thralls of winter when you can see your breath, even inside your home. I love those kind of meals. You sit with a plate or bowl of something you know will satisfy...and it does. How is it that food becomes our comfort? I mean we crave things...chocolate, red meat, vegetables. But comfort food...real comfort food...seems to fill us just right. It is not like Thanksgiving Dinner when we are so stuffed we have to do the infamous "unbutton." No, no...this comfort food I speak of is the perfect blend, the perfect amount and the perfect food at the perfect moment.

Carapulcra (or Carapulca) is one such food for me! Although I have been in Peru only 5 years, I have grown to love and long for Peruvian food. So many of the dishes are delicious, flavorful stews with rice and potatoes. (Yes, I said rice AND potatoes!) Carapulcra combines the freeze dried potato, aji pepper and peanuts, which are Andean products, with Spanish flavors such as garlic, pork and other spices. It is most widely enjoyed in the Criolla Peruvian food which represents a combination of flavors and cultures found primarily in the coastal cities.

I was enjoying this blend of freeze dried potatoes, pork, peanut and aji...until...I saw a recipe for Carapulca de Garbanzos! Now, I have an affinity for garbanzos. I admit, I enjoy them even more now. They go in soups, salads and several Indian dishes. But, never in my wildest dreams had I thought of using garbanzo beans instead of freeze dried potatoes for my delicious carapulcra! I tried the incredible mixture...and have never gone back!

Carapulcra de Garbanzos

2 tablespoons of canola oil
2 cups of onions, finely chopped
1 tablespoon of minced garlic
1/4 cup of aji panca paste
1/2 cup of aji mirasol paste
1 teaspoon of cumin powder
1/2 teaspoon of pepper
1 kilo of pork, roughly cut into large pieces (pancetta, chicharron)
beef broth
500 grams of garbanzo beans, soaked overnight, boiled in the morning, cooled & peeled (yes, if you must, you can just use the garbanzos from a can)
1 cinnamon stick
1/4 teaspoon of ground cloves
1 shot of port wine
2 teaspoons of salt
1 cup of toasted & ground peanuts or 3/4 cup of chunky peanut butter

Heat the oil in a large pot over medium high heat and add onions, sauteeing until transparent. Lower heat and add garlic, aji panca, aji mirasol, cumin powder, salt and pepper. Add pork, stirring to combine. Add broth until pork is just shy of being covered; cook for 15-20 minutes over medium heat. Incorporate the garbanzo beans, cinnamon stick, ground cloves, and port wine. Cook at a low temperature, stirring occasionally; incorporate additional beef broth as necessary (remember though: stew, not soup). Once the chickpeas are well cooked, add ground peanuts and add salt to taste (about 2 teaspoons). Cook for 5 more minutes then remove from the flame. Allow carapulcra to sit for several minutes before serving. Serve with hot white rice. Serves 6.
Adapted from "The Best of Peruvian Cuisine."