Spanish Potaje De Garbanzos Recipe

OMG, this potaje de garbanzos is like a cozy hug in a bowl! Perfect for meal prep or an impromptu dinner party, it’s packed with hearty chickpeas and vibrant veggies that’ll make your taste buds do a happy dance. 🌟

Chickpea stew may not seem like the most riveting dish to serve, but every Spanish household has its own version. Lately, I have been reworking my mother’s recipe, making it a little more exciting, using the chickpeas as a base for a Spanish-flavored stew.

Like many of the dishes I prepare, it is packed with some of my favorite vegetables: tomatoes, potatoes, and spinach. In addition to those, I use something that is, in my opinion, indispensable to many Spanish dishes: smoked paprika.

Add a bit of cumin, and you have a dish that is at once deliciously simple and satisfyingly complex.

Spanish Potaje De Garbanzos Recipe Ingredients

• Chickpeas: High in protein and fiber, great for heart health.
• Onion: Adds depth and sweetness, rich in antioxidants.
• Garlic: Boosts immunity and flavor, heart-healthy.
• Bell Peppers: Vitamin C-rich, sweetens the dish.
• Tomato: Adds umami and acidity, packed with lycopene.
• Potatoes: A source of carbohydrates, creamy texture.
• Carrots: Add sweetness and are high in beta-carotene.
• Spinach: Nutrient-dense, rich in iron and vitamins.
• Smoked Paprika: Adds smoky depth and vibrant color.

Spanish Potaje De Garbanzos Recipe Ingredient Quantities

• 1 cup dried chickpeas (or 2 cans cooked chickpeas, drained and rinsed)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large tomato, chopped
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bunch fresh spinach, washed and chopped
• Optional: Chorizo or ham, sliced (for non-vegetarian version)

How to Make this Spanish Potaje De Garbanzos Recipe

1. Soak the dried chickpeas in water overnight. Drain and rinse, then cook them in a pot with fresh water until they’re tender, which takes about
1.5 to 2 hours. Drain and set the chickpeas aside.

2. In a big saucepan or Dutch oven, warm the olive oil over medium heat. Toss in the chopped onion and the minced garlic and sauté them until the onion is translucent.

3. Add the diced red and green bell peppers, and cook for about 5 minutes until they start to soften.

4. Add the chopped tomato to the pot and allow it to break down slightly, cooking it for another 3 minutes.

5. Combine the smoked paprika, ground cumin, and bay leaf, and stir them for about a minute to release their delicious aromas.

6. Include the diced spuds, sliced orange roots, and sautéed garbanzo beans (or rinsed beans from a can) in the cooking vessel. Add the vegetable broth and heat until just bubbling.

7. Add salt and pepper to taste. If you’d like a non-vegetarian version, add the sliced chorizo or ham.

8. Cover and allow the potaje to simmer for approximately 25 to 30 minutes over low heat, or until the vegetables are tender and the flavors meld.

9. During the last 5 minutes of cooking, add the chopped spinach and allow it to wilt and mix into the stew.

10. Discard the bay leaf before serving. Adjust flavor if necessary, and serve steaming hot with crusty bread. Enjoy your snappy Spanish Potaje de Garbanzos!

Spanish Potaje De Garbanzos Recipe Equipment Needed

1. Large pot
2. Colander
3. Big saucepan or Dutch oven
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Wooden spoon or spatula
8. Ladle

FAQ

• Q: Can I use canned chickpeas instead of dried ones?A: Yes, you can use 2 cans of cooked chickpeas. Be sure to let them drain and rinse well before you add them to the pot.
• Q: Is it necessary to soak the chickpeas if using dried?A: Yes, letting them sit in water overnight will guarantee that they cook evenly and significantly decrease cooking time.
• Q: How can I make this dish non-vegetarian?You can incorporate non-vegetarian elements into the dish by adding sliced chorizo or ham.
• Q: Can I substitute spinach with another green?A: Yes, if you prefer or can’t find spinach, you can use kale or Swiss chard.
• Q: How long does this dish need to simmer?A: Simmer dried chickpeas for about 1.5 to 2 hours until tender. Canned chickpeas will need about 30 minutes.
• Q: Can this recipe be made in a slow cooker?A: Indeed, mix all components apart from the spinach and let them cook on a low flame for 6 to 8 hours. Just as you’re about to serve, incorporate the spinach.
• Q: How can I adjust the spice level?A: Adjust the smoked paprika and cumin to your taste, or add a tiny bit of cayenne pepper to up the ante on the heat.

Spanish Potaje De Garbanzos Recipe Substitutions and Variations

1 cup canned lentils, drained and rinsed, can be used in place of 1 cup dried chickpeas.
A red bell pepper can be swapped out for a yellow or orange bell pepper, 1 for 1.
1 cup canned diced tomatoes makes a suitable substitute for 1 large tomato.
You can use 2 tablespoons of vegetable oil in place of 2 tablespoons of olive oil.
1 bunch fresh spinach = 1 bunch kale, stemmed and chopped.

Pro Tips

1. Enhance Flavor with Toasted Spices: Before adding the smoked paprika and cumin to the pot, briefly toast them in the dry pan first. This step can help bring out deeper flavors and aromas in the spices.