Vegetarian Chickpea and Paneer Picadillo

Instructions

1. In a pestle and mortar, smash the garlic along with salt until you get a paste like consistency. Prepare your ingredients by slicing the onion, bell pepper and cubing the paneer and leave the cilantro whole.
2. On medium-high, heat the olive oil in a heavy bottom pan, fry the paneer until golden on both sides. After it’s done, put aside.
3. In the same pan, on medium, heat more olive oil and add the smashed garlic paste and stir to prevent it from burning for 1 minute. Stir in the sofrito and cook for another minute then add the onion slices and peppers. Continue cooking until the onions become semi translucent then stir in 2 tbsp of tomato paste. Add the chickpeas and the can of diced tomato along with 1 cup of tomato sauce and some water/ veggie stock. Season with adobo, sazon, oregano, salt and pepper.
4. Let it cook on medium for 10 minutes then add the paneer and the half bunch of cilantro on top (you’ll be discarding it after it’s done cooking). Continue cooking for 15 minutes on medium. Discard the cilantro after the time is up
5. Enjoy with White rice, Avocado and sweet plantains