This Potaje de Garbanzo is a hearty Cuban chickpea stew made with garbanzo beans (or chickpeas), chorizo, ham, veggies, and potatoes. Perfect for any day of the week or time of year! Serve with rice, sliced avocado, or some crusty bread. Your home will smell so delicious after making this stew!
Ingredients
- 1 pound dried chickpeas
- 3-4 tablespoons neutral oil
- 1 medium white onion - finely diced
- 1 medium yellow bell pepper - finely diced
- 4 cloves garlic - minced
- 8 ounces smoked pork ham - cubed
- 2 small Spanish cured chorizo links
- ½ cup tomato sauce
- ¼ cup dry cooking wine - (vino seco)
- 1 teaspoon ground cumin
- 1 teaspoon Spanish smoked paprika
- 1 bay leaf
- salt - to taste
- pepper - to taste
- 2 medium Russet potatoes - peeled and quartered
Instructions
Soak the chickpeas:
- In a large bowl, soak the chickpeas in a solution of 2 quarts of water and 1/2 tablespoon of sea salt at room temperature for 10 hours.
- Drain the chickpeas and a colander and rinse with fresh water.
Simmer the chickpeas:
- In a Dutch oven, add the chickpeas with enough water to cover them by an inch.
- Bring to a boil then reduce to the heat to medium-low.
- Simmer for 30 minutes, covered with a lid, stirring occasionally, until the chickpeas have softened, adding 1/4 cup water at a time when necessary to prevent the stew from drying out.
Brown the meat:
- In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- Add the ham and chorizo and saute for 2-3 minutes or until the chorizo and ham are lightly browned.
- Remove the ham and chorizo with a slotted spoon to a small bowl.
Make the sofrito:
- Add the onions and peppers to the Dutch oven and saute for 5 minutes or until the veggies are tender.
- Add the garlic and saute for another minute.
- Stir in the tomato sauce, wine, cumin, paprika, bay leaf, and salt + pepper to taste.
- Simmer for another 4-5 minutes.
- Set aside.
Mash the chickpeas:
- After 30 minutes of simmering, the chickpeas should have softened. If they’re still firm, continue to simmer for another 10-15 minutes until they have softened.
- Remove 1/4 cup of the softened chickpeas from the pot and mash them with a fork.
Cook the potatoes:
- Add the mashed chickpeas, the sofrito, the ham and chorizo, and the potatoes to the Dutch oven with the chickpeas.To Top up with more water if needed.
- Continue to cook the stew, covered, for another 20 minutes until the potatoes are tender.
Finish and serve:
- Remove bay leaf.
- The chickpea stew can be served immediately unless you prefer a thicker consistency. For a thicker consistency, simmer for an extra 10-15 minutes.
- Serve by itself or over white rice. Enjoy!