Potaje de garbanzos, also known as Cuban chickpea stew, is a hearty and flavorful dish that is perfect for a cold winter evening. Made with tender chickpeas, flavorful chorizo sausage, and a variety of vegetables, this stew is sure to satisfy even the heartiest of appetites. Whether you’re looking for a comforting meal to feed a crowd or just want to enjoy a delicious dinner at home, this Cuban potaje de garbanzos is sure to hit the spot.
- ½ pound dried Conchita chickpeas, rinsed in cold water, picked over, and left in water to cover overnight
- 2½ quarts water
- 1 bay leaf
- One ½-pound smoked ham hock
- 2 medium-size chorizos or any spicy garlic sausage (see pages 6-7)
- 2 large all-purpose potatoes, peeled and cubed
- 1 large onion, finely chopped
- 1 large green bell pepper, seeded and chopped
- 3 cloves garlic, finely chopped
- 2 cups drained and chopped whole tomatoes
- 1 tablespoon Conchita Tomato Paste
- Salt and freshly ground black pepper to taste
- 1 cup shredded cabbage, optional
- Minced fresh parsley for garnish
- ¼ cup Conchita Olive Oil
Alrighty, dear, let’s get cooking! First things first, we need to drain those chickpeas and pop them in a big ol’ stockpot with some water, a bay leaf, and a ham hock. Bring that to a boil over medium-high heat, then turn the heat down low and let it simmer for about 2 and a half to 3 hours. Make sure to keep it partly covered. Otherwise, all that good steam will escape!
Once the chickpeas have been simmering for a bit, go ahead and toss in some chorizos and potatoes. Let those cook for about half an hour or until the chickpeas are nice and tender. If you need to, go ahead and add a bit more water to keep everything nice and moist.
Now, while all that is cooking, we can start on the next step. Take a big skillet and heat some oil until it’s nice and fragrant. Then, go ahead and add some diced onion, pepper, and garlic. Cook everything up until it’s tender, stirring every so often.
Once the vegetables are cooked to your liking, go ahead and toss in some diced tomatoes and a bit of tomato paste. Let that cook until it’s thickened, about 10 to 15 minutes. When the chickpeas are finally tender, add the tomato mixture and stir everything together. Season with some salt and pepper, and throw in some cabbage.
Let everything cook together for about 15 more minutes, covered, over low heat.
And that’s it! You’re all done. Just sit back, relax, and enjoy a nice, Cuban chickpea stew.
Write a comment: