Potaje de Garbanzo (Cuban Chickpea Stew)

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Serve with rice, sliced avocado, or some crusty bread. Your home will smell so delicious after making this stew!

INGREDIENTS

– chickpeas – oil – green pepper – onion, garlic – smoked pork ham – chorizo link – tomato sauce – cooking wine – ground cumin, paprika, bay leaf – salt, pepper – potatoes

Step-by-step instructions!

Follow our easy instructions for success!

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Soak the chickpeas in room temp water for 10 hours. Drain and rinse. Bring to boil in large pot then simmer for 30 min covered, stirring occasionally.

Soak + simmer the chickpeas

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In a skillet, heat oil at medium-high heat. Add the onions and peppers. Saute for 5 minutes. Add the garlic and saute for 1 minute.

Make the sofrito

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Add the meat. Saute for 2-3 min. Stir the tomato sauce, wine, and spices. Simmer for another 4-5 minutes. Set aside.

Simmer with the sauce

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Mash 1/4 cup of the softened chickpeas with a fork. Add the chickpeas, the sofrito, and the potatoes into the Dutch oven. Add more water if needed.

Mash the chickpeas

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Keep covered and cook for another 20 min. Remove bay leaf. For a thicker consistency, simmer for an extra 10-15 min. Serve by itself or over white rice.

Continue to cook stew

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Swipe up for full recipe!

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