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1
Place pot on stove with the olive oil on medium high.
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2
Rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). Stir to keep chicken from burning and to sear all sides of the cubes. (If you are substituting the shrimp with pork, increase olive oil to 4 tablespoons and add the pork at the same time you add the chicken. You will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
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3
Add water.
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4
Chop vegetables, grate carrrot and add to pot. A flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
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5
Add mojo.
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6
Drain and rinse garbonzo beans and add to pot.
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7
Bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
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8
Reduce heat to low and allow to simmer for at least one hour. The longer soup simmers, the softer the garbanzo beans will become.
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9
Clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (I shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
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10
*Optional: Add gravy packet just prior to serving to thicken. You can also use flour or corn starch to thicken, but I like using the gravy pack as it adds a bit more chicken flavor to the recipe. (Also, if you are using pork, a pork gravy packet rather than chicken is a delicious way to go.).
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11
Serve.
