Potaje de Garbanzos, the Cuban chickpea stew, is the kind of hearty, full-flavored dish a cold evening was made for. Tender Conchita Chickpeas, chorizo, vegetables — and the time to let everything come together slowly. Abuela's version is the one the family has cooked for generations.
Ingredients
• ½ pound dried Conchita chickpeas, rinsed in cold water, picked over, and left in water to cover overnight
• 2½ quarts water
• 1 bay leaf
• One ½-pound smoked ham hock
• 2 medium-size chorizos or any spicy garlic sausage (see pages 6-7)
• 2 large all-purpose potatoes, peeled and cubed
• 1 large onion, finely chopped
• 1 large green bell pepper, seeded and chopped
• 3 cloves garlic, finely chopped
• 2 cups drained and chopped whole tomatoes
• 1 tablespoon Conchita Tomato Paste
• Salt and freshly ground black pepper to taste
• 1 cup shredded cabbage, optional
• Minced fresh parsley for garnish
• ¼ cup Conchita Olive Oil
How to make it
Drain the Conchita Chickpeas and put them in a big stockpot with water, a bay leaf, and a ham hock. Bring to a boil, then turn down to a low simmer.
After the chickpeas have simmered a while, drop in the chorizos and potatoes. Let those cook for about half an hour, or until the chickpeas are tender. Add a little water if needed.
While that's going, heat the olive oil in a skillet until fragrant. Add the diced onion, pepper, and garlic, and let them soften.
Once the vegetables are where you want them, stir in the diced tomatoes and Conchita Tomato Paste. Cook until everything thickens — about 10 to 15 minutes.
Once the chickpeas are tender, pour the tomato mixture into the pot and stir. Cover and let everything come together over low heat for about 15 minutes more.
Season with salt and pepper. Pour yourself a bowl, garnish with parsley, and enjoy.
