Potaje de Garbanzo (Estofado Cubano de Garbanzos)

Ingredientes

• 1 lb dried chickpeas
• 3-4 tablespoons neutral oil
• 1 medium white onion (finely diced)
• 1 medium green pepper (finely diced)
• 4 cloves garlic (minced)
• 8 ounces smoked pork ham (cubed)
• 2 small Spanish cured chorizo link
• 1/2 cup tomato sauce
• 1/4 cup dry cooking wine ((vino seco))
• 1 teaspoon ground cumin
• 1 teaspoon Spanish smoked paprika
• 1 bay leaf
• Salt + pepper to taste
• 2 medium Russet potatoes (peeled and quartered)

Preparación

1. 1

   Soak the chickpeas. In a large bowl, soak the chickpeas in room temp water for 10 hours. Drain.

2. 2

   Simmer the chickpeas. In a Dutch oven or large pot with a lid, add the chickpeas with enough water to cover them. Bring to a boil then reduce to medium-low heat. Simmer for 30 minutes, covered with a lid, stirring occasionally, until chickpeas have softened, adding 1/4 cup water at a time when necessary to prevent the stew from drying out.

3. 3

   Make the sofrito. In a large skillet, heat oil at medium-high heat. Add the onions and peppers. Saute for 5 minutes or until the veggies are tender. Add the garlic and saute for 1 minute. Add the ham and chorizo. Stir together with the veggies and saute for 2-3 minutes or until the chorizo and ham are lightly browned. Stir the tomato sauce, wine, cumin, paprika, bay leaf, and salt + pepper to taste. Simmer for another 4-5 minutes. Set aside.

4. 4

   Mash the chickpeas. After 30 minutes of simmering, the chickpeas should have softened. If they’re still firm, continue to simmer for another 10-15 minutes until they have softened. Remove 1/4 cup of the softened chickpeas from the pot and mash them with a fork. Add the mashed chickpeas, the sofrito, and the potatoes into the Dutch oven. Add more water if needed.

5. 5

   Continue to cook the stew, covered, for another 20 minutes until the potatoes are tender. Remove bay leaf. The chickpea stew can be served immediately unless you prefer a thicker consistency. For a thicker consistency, simmer for an extra 10-15 minutes. Serve by itself or over white rice. Enjoy!