POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
SPANISH CHICKPEA & CHORIZO STEW
Steps:
- Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
- Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small 1/2 inch (1.25 cm) pieces and cut the chorizo into 1/2 inch (1.25 cm) thick rounds
- After heating the olive oil for a couple of minutes, add in the onion and garlic, mix with the olive oil, after 2 minutes and the onion is starting to get translucent, add the sliced chorizo and continue to mix with the olive oil
- Once the chorizo is lightly sauteed, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the sauce has thickened, add in the chopped potatoes, season with sea salt & black pepper and gently mix together, then add in the canned chickpeas (drained & washed), 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it one final mix
- When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 20 to 25 minutes, or until the potatoes are just cooked through, then remove from the heat
- Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Nutrition Facts : Calories 619 kcal, Carbohydrate 62 g, Protein 25 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 1580 mg, Fiber 15 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS
Steps:
- Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
- Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
- After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
- Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
- Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
- After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
- Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
POTAJE DE GARBANZO
This can be made vegetarian also, however the correct way is with ham and chorizo.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- soak the garbanzos for at least 4 hours
- I use a pressure cooker, and pressure cook for 30 mins...however...you can slow cook longer, or just use 2 large cans of garbanzo in salt water.
- in a saute pan, add olive oil...and all the ingredients ( minus the potatoes and squash) and saute...put in the pot of beans and add the potatoes and squash.. simmer for an hour,until all the flavors come together...mmmm, comfort food at it's best....
POTAJE DE GARBANZOS (CHICKPEA STEW - SPAIN)
A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly.
Provided by Acerast
Categories Stew
Time P1DT2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the chickpeas overnight in a large pot of cold water to cover; drain.
- In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
- Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
- Remove and reserve the bread.
- Add the ham and onion to the skillet; saute until the onion has wilted.
- Stir in the paprika, and remove the pan from the heat.
- Add the onion mixture to the chickpeas.
- Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
- Remove the ham or beef bone.
- In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
- Stir the paste into the stew, cover and let sit 10 minutes before serving.
- Chop the hard-boiled egg whites.
- Divide into soup bowls and garnish with chopped hard-boiled egg whites.
Nutrition Facts : Calories 371.5, Fat 17.8, SaturatedFat 4.5, Cholesterol 78.5, Sodium 706.5, Carbohydrate 40.9, Fiber 7, Sugar 2.9, Protein 13.7
CHICK PEA POTTAGE, MIMAS (POTAJE DE GARBANZOS)
This is an original Spanish dish from Galicia Spain. There is nothing more comforting then a serving of this delicious garbanzo pottage. Served alone or with crusty bread or over a mound of white rice. You will use a fork but you will want to get a spoon. The aroma is intoxicating. Taught to me by my mother-in-law, Mima...
Provided by Juliann Esquivel
Categories Bean Soups
Time 6h30m
Number Of Ingredients 15
Steps:
- 1. wash and soak your chick peas over night. The next day put your chick peas into a very large soup pot add the ham hocks, salt pork, stew or soup meat, ham bone if available, cubed ham, onion cut in half, and two quarts of water. Add the teaspoon of garlic powder and cover. Put on medium to low flame to simmer. Cook for four hours. Check to make sure the chick peas don't dry up. Try to keep water leval at about 11/2 quarts.
- 2. After four hours uncover pot. Add the potatos, sliced Spanish chorizo or cajun sausage, and pumpkin. Add the packet of Goya sazon. Taste the broth to see if it needs more salt. Add the black pepper, stir well and cover and continue to cook for 1 1/2 hours more. Pottage is done when the meat,chick peas and potatos are fork tender. Potatos and chick peas shoud be firm but tendar, not mushy. I like to pour a ladle full of broth over my rice and meats. And eat it as a soup. either way it is sooo good. Trust me. Serve on top of white rice or with crusty Italian or French bread. Enjoy
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