Potaje De Garbanzos (Chickpea Stew - Spain) Recipe

Name: Potaje De Garbanzos (Chickpea Stew - Spain)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chickpeas, dried; 4 cups water; 6 garlic cloves, peeled; 2 bay leaves; 1/4 lb thick slab bacon or 1/4 lb salt pork; 1 ham bone or 1 beef bone; 2 tablespoons olive oil (Spanish for authenticity); 2 slices bread, 1/2-inch thick (crusty or rustic style); 1/4 cup Spanish ham (Spanish mountain cured or prosciutto) or 1/4 cup prosciutto, diced (Spanish mountain cured or prosciutto); 1 medium onion, finely chopped; 1/2 teaspoon paprika; 1 lb swiss chard or 1 lb collard greens, coarsely chopped; 1 lb small red potato, peeled (about 2 inches in diameter or larger potatoes cut in 2 inch chunks); salt, to taste; 10 blanched almonds, finely chopped; 2 hard-boiled eggs

Servings: persons

1 lb chickpeas, dried
4 cups water
6 garlic cloves, peeled
2 bay leaves
1/4 lb thick slab bacon or 1/4 lb salt pork
1 ham bone or 1 beef bone
2 tablespoons olive oil (Spanish for authenticity)
2 slices bread, 1/2-inch thick (crusty or rustic style)
1/4 cup Spanish ham (Spanish mountain cured or prosciutto) or 1/4 cup prosciutto, diced (Spanish mountain cured or prosciutto)
1 medium onion, finely chopped
1/2 teaspoon paprika
1 lb swiss chard or 1 lb collard greens, coarsely chopped
1 lb small red potato, peeled (about 2 inches in diameter or larger potatoes cut in 2 inch chunks)
salt, to taste
10 blanched almonds, finely chopped
2 hard-boiled eggs

1
Soak the chickpeas overnight in a large pot of cold water to cover; drain.
2
In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
3
Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
4
Remove and reserve the bread.
5
Add the ham and onion to the skillet; saute until the onion has wilted.
6
Stir in the paprika, and remove the pan from the heat.
7
Add the onion mixture to the chickpeas.
8
Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
9
Remove the ham or beef bone.
10
In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
11
Stir the paste into the stew, cover and let sit 10 minutes before serving.
12
Chop the hard-boiled egg whites.
13
Divide into soup bowls and garnish with chopped hard-boiled egg whites.

2332

kcal

Calories

159

Fat

158

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chickpeas, dried, 4 cups water, 6 garlic cloves, peeled, 2 bay leaves, and more.

Yes, Potaje De Garbanzos (Chickpea Stew - Spain) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potaje De Garbanzos (Chickpea Stew - Spain)

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