CHICK PEA POTTAGE, MIMAS (POTAJE DE GARBANZOS)

Chick Pea Pottage, Mimas (Potaje de Garbanzos) image

Provided by Juliann Esquivel

Time 6h30m

Number Of Ingredients 15

1 pkg 16 onces dried chick peas, wash and soak overnight in a large pot of cold water
3 large meaty ham hocks
1 1/2 lb beef stew meat or beef soup meat
1 large ham bone if available, i usually will freeze a hame bone to have on hand to make this pottage
1 pkg 12 onces of cubed smoked ham (such as hormel)
2 slice hormel dry cured salt pork, try to use to meaty slices.
1 large spanish onion cut in half
6 oz two 3 once links dried spanish chorizo sliced, if none then use cajun sausage (dont use mexican chorizo)
4 large potatoes, peeled and quarted then cut in eights
6 oz peeled pumpkin cut in small pieces if not available use a can of unflavored mashed pumpkin.
2 qt water to cover everthing
1 tsp garlic powder
1 small packet of goya sazon with safron
2 tsp salt wait until your dried meats are cooked. they contain salt.
1/2 tsp fresh ground black pepper

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