• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Potaje de Garbanzos

    Chickpeas stewed in a pepper and onion sofrito with added chorizo, ham, and blend of root vegetables is a healthy and comforting meal.


    Ingredients
    1
    pound
    dried chickpeas
    1/4
    cup
    extra virgin olive oil
    1
    large yellow onion, diced
    1
    large green bell pepper, diced
    3
    cloves
    garlic, peeled
    1
    teaspoon
    salt
    1/2
    teaspoon
    freshly ground pepper
    2
    Spanish style chorizos (about 1/2 pound), skin removed and cut into 1/4 inch rounds
    1/4
    pound
    smoked ham, cubed
    3/4
    cup
    tomato sauce
    1/4
    pound
    dry white wine
    1
    teaspoon
    smoked Spanish paprika (labeled pimentón)
    1
    bay leaf
    1
    pound
    russet potatoes, peeled and quartered
    *
    Optional add ins: malanga, carrots, shredded cabbage
    Directions
    Soak chickpeas in water with a pinch of baking soda overnight, about 10-12 hours. Drain and rinse well.
    In a large heavy pot, pour 6 cups of hot water over chickpeas. Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. Drain and reserve 2-3 cups of the cooking water.
    Using a mortar and pestle or garlic press, mash the garlic cloves with salt and pepper to form a smooth paste. Set aside.
    To make the sofrito, heat the oil in a large skillet over medium heat. Add the onions and peppers and sauté about 5 minutes until soft. Add the mashed garlic and sauté an additional 2 minutes.
    Add the chorizo and cubed ham and sauté until lightly browned, 2-3 minutes. Add the tomato sauce, wine and bay leaf to the sofrito and simmer an additional 5 minutes.
    Return chickpeas to the large pot with 2 cups of the reserved cooking water, add more if needed.
    Add the potatoes and sofrito mixture to the chickpeas. Bring to a simmer and cook, covered, until the potatoes are tender, about 20-25 minutes.
    Once the vegetables are cooked through, the desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes.
    Serve on its own with bread or over rice.

    The base number of servings for this recipe is 6
    OK

    Categories 

    ClassicFamily-friendly

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