Sofrito Chickpea Arepa Pocket

• 70 g precooked corn flour for arepas — Precooked corn flour for arepas
• 145 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 50 g prepared sofrito — Prepared tomato-pepper sofrito
• 30 g avocado, diced — Avocado
• 60 g tomatoes, quartered — Raw cherry tomatoes
• 8 g cilantro, chopped — Fresh cilantro
• 15 g lime juice — Fresh lime juice
• 4.5 g oil, divided — Avocado oil
• 0.6 g salt, divided — Fine salt

Method

1. 1Mix and rest the arepa doughStir 70 g precooked corn flour and half the salt into 100 g warm water for 60 seconds.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Continue mixing and rest the arepa doughKnead in the bowl for 30 seconds, shape one 1.5 cm-thick round, and rest 3 minutes.3 min 30 secLook for: The dough is smooth, crack-free at the edge, and firm enough to lift.Safety: Use potable water and wash hands before kneading.
3. 3Cook the sofrito chickpeasHeat 1.5 g oil in a nonstick skillet over medium. Add sofrito, chickpeas, and remaining salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Heat packaged sofrito and chickpeas until steaming.
4. 4Cook 4 minutesCook 4 minutes, lightly crushing one-third of the chickpeas. Transfer to a clean bowl.4 minLook for: The filling is steaming, red, and cohesive while whole chickpeas remain visible.
5. 5Skillet-cook the arepaWipe the skillet until no loose residue remains before the next cooking action.Look for: The skillet-cook the arepa stage is complete and ready for the next action.Safety: Keep the skillet handle inward and lower heat if the crust darkens too quickly.
6. 6Add remaining 3 g oilAdd remaining 3 g oil, and cook the arepa over medium for 4 minutes per side, pressing only once, until both faces are golden and the center is hot and set.8 minLook for: The arepa has a crisp golden crust, sounds hollow when tapped, and has no wet dough at the center.
7. 7Split and fillRest the arepa 1 minute, cut a pocket three-quarters through its side.2 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Use a serrated knife on a stable board and serve or chill within 2 hours.
8. 8Fill it with all sofrito chickpeasFill it with all sofrito chickpeas, avocado, tomatoes, cilantro, and lime.Look for: The pocket stays intact and every bite includes warm filling and fresh toppings.