• 1 cup Iberia Chickpeas
• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• ⅓ cup Iberia Sofrito
• ½ cup Iberia Tomato Sauce
• 1 tsp Iberia Minced Garlic
• 1 tsp Iberia Total Seasoning
• 1 tbsp Iberia Lemon Juice
• 1 tsp Iberia Sazón
• 2 cups water or vegetable broth
• ¼ cup chopped onion
• ½ bell pepper, diced
• 1 bay leaf (optional)
• Salt and pepper, to taste

Soak the chickpeas:
Place Iberia Chickpeas in a bowl of water and soak overnight. Drain and rinse before cooking.

Sauté the base:
In a pot over medium heat, add Iberia Organic Extra Virgin Olive Oil, onion, bell pepper, and Iberia Minced Garlic. Sauté until fragrant, 2–3 minutes.

Build the flavor:
Add Iberia Sofrito, Iberia Tomato Sauce, Iberia Total Seasoning, Iberia Sazón, and Iberia Lemon Juice. Stir and cook for another 2–3 minutes.

Cook the chickpeas:
Add soaked chickpeas and water or broth. Optional: add bay leaf. Bring to a boil, then reduce heat to low.

Simmer:
Cover and cook for 60–75 minutes, or until chickpeas are tender and sauce has thickened. Adjust salt and pepper to taste.

Serve:
Enjoy over white rice or with tostones on the side.