Vegetables & legumes
Cochayuyo Charquicán
Vegetable stew with cochayuyo seaweed, a coastal take on the classic.
VegetarianVeganGluten-free
Ingredients
- 150 g dried cochayuyo seaweed
- 3 potatoes, diced
- 1 cup diced squash
- 1 onion, diced
- 2 garlic cloves
- 1/2 cup corn kernels
- 1/2 cup peas
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 tablespoons oil
- 600 ml vegetable broth
- Salt and pepper
- Chopped cilantro
Step-by-step
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- Soak the cochayuyo in hot water 20 min, drain and cut into small pieces.
- Put the garlic and onion in the mixing bowl and chop 4 sec/speed 5. Add the oil and sauté 7 min/120°C/spoon speed.
- Add the paprika, cumin and oregano and sauté 1 min/100°C/spoon speed.
- Add the cochayuyo, squash, broth, salt and pepper and set 12 min/100°C/reverse/spoon speed.
- Add the potatoes, corn and peas and set 18 min/100°C/reverse/spoon speed until the potatoes are tender.
- Lightly mash with the spatula to thicken, adjust the salt and serve with cilantro.
Tips
- Cochayuyo adds iron and a taste of the sea; don't overcook it so it doesn't get too soft.
- It's delicious topped with a fried egg.
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