Charquicán is a simple stew made with potatoes and squash and served with a fried egg. This version is without the charqui :) (meat). I also skipped the broth part and instead of making it as a stew, cooked it a little dry and served as a side dish. In a pan, add olive oil, sauté a small chopped onion, a couple cloves of garlic, one chopped small serrano pepper, one chopped tomato and season with salt, pepper. I also added a 1/4 tsp of dried herbs (oregano, mint and thyme). I added two chopped potatoes, one grated garnet yam and a can of chickpeas. Cook till the potatoes are tender, adjust the seasoning and serve hot! Adapted from The South American Cookbook.