Difficulty: Easy
Makes: 6 servings
Nutrition Information Per Serving
Serving Size: 1/10th of recipe
Calories: 291
Fat: 11g
Saturated Fat: 3g
Carbs: 36g
Dietary Fiber: 7g
Sugars: 5g
Protein: 12g
Cholesterol: 15mg
Sodium: 486mg
Total Time: 1 hour
Hands-on Time: 25 minutes
Imagine the warm, inviting aromas of a cherished Cuban family recipe filling your kitchenthis hearty Potaje de Garbanzos delivers cozy sweet and smoky flavors in every comforting bite. Perfect for raiding your pantry staples, it pairs beautifully with fluffy white rice for an even more satisfying meal, and those leftovers? They taste even better the next day, so whip up a big batch and savor the magic!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced medium
- 1 medium green bell pepper, diced medium
- 1 1/2 teaspoons Sazón seasoning mix with saffron
- Kosher salt & freshly ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons dry cooking wine (vino seco) or sherry cooking wine
- Two 15-oz cans garbanzo beans (chickpeas), rinsed & drained
- 2 large russet potatoes, peeled and diced large
- 6 ounces Spanish chorizo, casing removed and cut into small pieces
- White rice for serving, if desired
Directions
- Warm the oil in a medium-sized Dutch oven or heavy bottomed pot over medium-high heat. Toss in the onion, bell pepper, Sazón, 1 1/2 teaspoons salt, and several turns of freshly ground black pepper. Cook while stirring and scraping the bottom of the pot occasionally, until the onions have softened, around 5 minutes. Stir in the garlic and continue to cook, stirring, until it smells fragrant, about 30 seconds. Add the tomato paste and turn, cooking until deeper in color and a little thicker, about 1 minute. Pour in the vino seco, using a wooden spoon to scrape up any bits of flavor from the bottom of the pan.
- Mix in the garbanzo beans, potatoes, chorizo, and 5 cups of water. Increase the heat to high and allow to come to a boil. Reduce to low heat, cover the pot, and let it simmer until the potatoes are softened and the chickpeas are yielding and creamy, about 20 minutes. When the potatoes have cooked through, use the back of a wooden spoon to press and mildly mash some potatoes on the side of the pot to naturally thicken the stew. Serve the stew as is, or spoon it over a bed of steaming rice if you like.
Note: Vino seco is a popular golden cooking wine frequently found in Cuban kitchens. You can often find it at specialized Cuban or Latin food stores or order it online.
