Serves 4 people | Prepared in 1.5 hours | Difficulty: Moderate
Delight in the comforting warmth of Potaje de Garbanzos, a traditional Spanish chickpea stew. This hearty dish combines tender chickpeas and potatoes with a medley of vibrant vegetables and aromatic spices, creating a rich and flavorful broth that soothes the soul.
Perfectly seasoned and simmered to perfection, each spoonful offers a burst of savory goodness, making it a satisfying meal for any occasion.
Ingredients
- 250 g (1 1/4 cups) dried chickpeas (soaked overnight)
- 2 large potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, finely chopped
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 liter (4 cups) vegetable broth
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation
1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and garlic, and sauté until the onion becomes translucent.
3. Add the sliced carrot and bell pepper, and sauté for another 5 minutes.
4. Stir in the finely chopped tomatoes, and cook for a few more minutes until the tomatoes begin to release their juices.
5. Add the paprika, cumin, turmeric, and bay leaves, then mix well.
6. Add the soaked and drained chickpeas, along with the diced potatoes.
7. Pour in the vegetable broth, then season with salt and pepper to taste.
8. Bring to a boil, then reduce the heat and simmer gently for about 1-1.5 hours, until the chickpeas and potatoes are tender.
9. Remove the bay leaves, and garnish with fresh, finely chopped parsley before serving.
