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Potaje de Garbanzos

A rich Cuban chickpea stew cooked with Spanish chorizo, ham, potatoes, and squash in a savory sofrito broth.

70 minMediumServes 6420 cal/serving

CubanDinnerStovetopStandardHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 4 oz Spanish chorizo sausage, sliced
  • 1 cup smoked ham, diced
  • 1 cup yellow onion, diced
  • 1 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 30 oz chickpeas, drained
  • 2 cups Yukon Gold potatoes, diced
  • 1.5 cups calabaza squash, diced
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 tsp salt

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large Dutch oven over medium heat.

  2. 2

    Add 4 oz sliced Spanish chorizo sausage and 1 cup diced smoked ham, cooking for 5 minutes until browned and fat renders.

  3. 3

    Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 4 cloves minced garlic to the pot, sautéing for 5 minutes until softened.

  4. 4

    Stir in 30 oz drained chickpeas, 2 cups diced Yukon Gold potatoes, 1.5 cups diced calabaza squash, 4 cups chicken broth, 1 tsp ground cumin, 2 bay leaves, and 1 tsp salt.

  5. 5

    Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the vegetables are tender.

  6. 6

    Ensure meat reaches an internal temperature of 165°F, discard bay leaves, and mash some potatoes against the pot side to thicken.

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Questions

What is Potaje de Garbanzos?

A rich Cuban chickpea stew cooked with Spanish chorizo, ham, potatoes, and squash in a savory sofrito broth. This reference files it under Cuban dinner: made on the stovetop, rated medium and about 70 minutes start to finish.

How long does Potaje de Garbanzos take?

As written, 70 minutes: 20 of prep and 50 of cooking. The longest single stretch is step 5 (35 minutes): "Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the vegetables are tender."

What internal temperature should Potaje de Garbanzos reach?

For Potaje de Garbanzos, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of chorizo in Potaje de Garbanzos?

The entry for Potaje de Garbanzos calls for 4 oz Spanish chorizo sausage, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I use dried beans instead of canned in Potaje de Garbanzos?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Potaje de Garbanzos uses 30 oz chickpeas, drained.

Is Potaje de Garbanzos gluten-free?

Yes. As written, nothing in the ingredient list for Potaje de Garbanzos is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chorizo and the broth.

Can I freeze Potaje de Garbanzos?

It is not a good candidate. Refrigerate what is left of Potaje de Garbanzos within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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