Potaje De Garbanzos (Chickpea Stew - Spain)

"A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly."
 
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photo by MsPia photo by MsPia
photo by MsPia
Ready In:
26hrs
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Soak the chickpeas overnight in a large pot of cold water to cover; drain.
  • 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.
  • Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
  • Remove and reserve the bread.
  • Add the ham and onion to the skillet; saute until the onion has wilted.
  • Stir in the paprika, and remove the pan from the heat.
  • Add the onion mixture to the chickpeas.
  • 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.
  • Remove the ham or beef bone.
  • 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.
  • Stir the paste into the stew, cover and let sit 10 minutes before serving.
  • Chop the hard-boiled egg whites.
  • Divide into soup bowls and garnish with chopped hard-boiled egg whites.

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Reviews

  1. This has all the right ingredients, I think it is just a matter of spicing it to your liking. We added tabasco and lemon at the table and doubled the paprika (I used smoked). I also tried to make it easier and more suited to our tastes, so skipped the egg and used canned garbanzos (with crisped bacon - but less - to top it). The Spanish flavor definitely shines through, which is really nice. I thought the serving size was appropriate; we ate this as a meal.
     
  2. A little dissapointed with this stew. I like all the ingredientes...I like Penelope Casas as a chef but the stew was bland. I waited an extra day to review it since stews are usually better the next day but still. It is good but just to make it once ( in my case). Also, other than 6 servings it is more like 10 -12 .
     
  3. Outstanding! This has a nice complexity of flavors that keeps it from being bland even though there aren't a lot of spices in it. Like most stews, this was even better the next day. Definitely a keeper!
     
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