Potaje de Garbanzos

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Potaje de Garbanzos

Ingredients

1 pound dried chickpeas

¼ cup extra virgin olive oil

1 large yellow onion, diced

1 large green bell pepper, diced

3 cloves garlic, peeled

1 teaspoon salt

½ teaspoon freshly ground pepper

2 Spanish style chorizos (about 1/2 pound), skin removed and cut into 1/4 inch rounds

¼ pound smoked ham, cubed

¾ cup tomato sauce

¼ pound dry white wine

1 teaspoon smoked Spanish paprika (labeled pimentón)

1 bay leaf

1 pound russet potatoes, peeled and quartered

*

Optional add ins: malanga, carrots, shredded cabbage

Directions

Soak chickpeas in water with a pinch of baking soda overnight, about 10-12 hours. Drain and rinse well.

 

In a large heavy pot, pour 6 cups of hot water over chickpeas. Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. Drain and reserve 2-3 cups of the cooking water.

 

Using a mortar and pestle or garlic press, mash the garlic cloves with salt and pepper to form a smooth paste. Set aside.

 

To make the sofrito, heat the oil in a large skillet over medium heat. Add the onions and peppers and sauté about 5 minutes until soft. Add the mashed garlic and sauté an additional 2 minutes.

 

Add the chorizo and cubed ham and sauté until lightly browned, 2-3 minutes. Add the tomato sauce, wine and bay leaf to the sofrito and simmer an additional 5 minutes.

 

Return chickpeas to the large pot with 2 cups of the reserved cooking water, add more if needed.

 

Add the potatoes and sofrito mixture to the chickpeas. Bring to a simmer and cook, covered, until the potatoes are tender, about 20-25 minutes.

 

Once the vegetables are cooked through, the desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes.

 

Serve on its own with bread or over rice.

http://thelatinkitchen.com/r/recipe/potaje-de-garbanzos