Cuban Chickpea Stew (Potaje de Garbanzos)

Cuban Chickpea Stew (Potaje de Garbanzos)

This Cuban Chickpea Stew, also known as Potaje de Garbanzos, is a traditional and comforting dish that brings the rich flavors of Cuban cuisine to your table. Packed with hearty chickpeas, vibrant vegetables, and savory chorizo, this stew will warm your soul and satisfy your cravings for a deeply flavorful meal. Perfect as a main course, this dish is sure to become a family favorite.

Ingredients

🥄 1.5 cups dried chickpeas cooked
🫒 1/4 cup vegetable or olive oil
🧅 1 medium onion finely chopped
🧄 3 cloves garlic chopped
🌶️ 1/2 medium green bell pepper cut into chunks
🌶️ 1/2 medium red bell pepper cut into chunks
🌭 10 ounces premium cured Spanish chorizo cut into chunks
🍷 2 tablespoons sherry cooking wine
🌶️ 2 teaspoons smoked paprika
🧂 1 teaspoon black pepper
🌾 1 teaspoon cumin
🍅 1 cup tomato sauce
💧 3 cups water or vegetable broth
🧂 2 teaspoons salt divided
🥔 2 medium potatoes cut into cubes
🌭 6-8 ounces smoked sausage cut into chunks
🥬 1 bunch Bok Choy

Instructions

1- Prepare Chickpeas:

• Rinse and soak the chickpeas in water for 7-8 hours or overnight.
• Drain the chickpeas.
• Pressure Cooker Method: Cook for 4-5 minutes with water and a pinch of salt.
• Pot Method: Boil and simmer for 1-2 hours until tender.

2- Start the Stew Base:

• Heat oil in a large pot over medium heat.
• Sauté onion until softened (about 2 minutes).
• Add garlic, stirring until fragrant (about 1 minute).
• Add green and red peppers along with the chorizo. Sauté for another 2 minutes.
• Pour in sherry wine, let boil briefly.
• Mix in smoked paprika, black pepper, and cumin. Stir well.
• Add tomato sauce, cook for 5 minutes, stirring occasionally.

3- Simmer the Stew:

• Pour in water or broth, then add salt. Bring to a boil.
• Add cooked chickpeas and potatoes, reduce heat, and cook for 20 minutes until potatoes are tender.
• Incorporate smoked sausage and cook for an additional 5 minutes.

4- Thicken and Finish:

• Add Bok Choy to the stew.
• Remove about 1/4 cup of chickpeas and potatoes; mash into a paste.
• Return the paste to the pot, mixing to thicken.
• Stir to desired consistency, add water if needed.
• Remove from heat once the stew reaches the desired consistency.

Prep Time: 10 hours (including chickpea soaking)
Cook Time: 1-2.5 hours (depending on chickpea method)
Total Time: 11-12.5 hours
Servings: 6-8 portions
Calories: ~350 per serving
Proteins: 18g
Fats: 14g
Carbohydrates: 42g
Equipment:

• Large Pot e.g., Dutch oven
• Cooking Spoon or Spatula
• Measuring Cups
• Ladle
• Cutting Board
• Knife
• Optional Pressure Cooker

Cooking Tips:

• Soak the chickpeas overnight to reduce cooking time.
• For added flavor, use vegetable broth instead of water.
• Adjust seasoning to your taste preference.

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Cuban Chickpea Stew (Potaje de Garbanzos)