Latin Chick Pea Stew

• 2 Mazola(R) SobrecitosTM Chicken Flavor Bouillon Packets
• 4 teaspoons Mazola(R) Chicken Flavor Bouillon Powder
• 4 cups hot water
• 1 Spice Islands Bay Leaves
• 3 tablespoons Mazola Corn Oil
• 4 ounces spanish chorizo sliced
• 3/4 cup smoked ham diced
• 1 1/2 cups diced onion
• 1/2 cup green bell pepper diced red OR
• 1 tablespoon minced garlic
• 1 teaspoon sazon seasoning with annatto
• 1/2 teaspoon Spice Islands(R) Ground Cumin
• 1/4 teaspoon Spice Islands Medium Grind Black Pepper
• 1/4 teaspoon Spice Islands Crushed Red Pepper
• 2 cans chick peas 15 ounces each, /garbanzo beans, drained and rinsed, OR 2-1/2 cups cooked drained chick peas/garbanzo beans
• 14 1/2 ounces diced tomatoes
• 3 cups collard greens chopped fresh tender, OR kale

1. Combine bouillon and hot water. Stir to dissolve. Add bay leaf and set aside.
2. Heat oil in a large soup pan or Dutch oven over medium heat. Add chorizo and ham and cook for 3 to 4 minutes or until lightly browned.
3. Add onions, peppers, garlic, sazon and spices, stirring to combine. Add prepared broth, chick peas and tomatoes; stir well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
4. Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.

sobrecitos, chicken flavor, water, spice, corn oil, onion, green bell pepper, garlic, sazon seasoning with annatto, ground cumin, pepper, red pepper, chick peas, tomatoes, collard greens

Taken from www.yummly.com/recipe/Latin-Chick-Pea-Stew-1278124 (may not work)