Spanish Garbanzo Stew Recipes
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO LINGUISA SPINACH STEW
A heady mix of beans, spinach, onions and sausage. A friend who lived in Spain for many years came up with this. It is also good cold, and the leftovers (if there are any!) are even better warmed up the next day.
Provided by Beanwean
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions. Sauté in large pot over low heat in olive oil for 15 minutes.
- Add minced garlic. Saute 3 minutes.
- Add sliced sausage to pot, stir, sauté for a minute or two.
- Stir in tomatoes and spinach, stir.
- Add drained beans. If mixture looks a little dry, add some of the reserved bean water.
- Lid pot and simmer over low heat, 15-20 minutes, stirring often.
- When beans are somewhat soft, add fresh cracked pepper to taste, stir and serve with a Spanish red.
Nutrition Facts : Calories 399.4, Fat 9.9, SaturatedFat 1.4, Sodium 914.4, Carbohydrate 66.7, Fiber 14.2, Sugar 8, Protein 15
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- Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.
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- Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
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