Potaje De Garbanzos (Chickpea Stew - Spain) Recipe #229781
A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly.
by acerast
1 day | 1 day prep
SERVES 6
- 1 lb chickpeas, dried
- 4 cups water
- 6 garlic cloves, peeled
- 2 bay leaves
- 1/4 lb thick slab bacon or salt pork
- 1 ham bone or 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 or prosciutto, diced (Spanish mountain cured or prosciutto)
- 1 medium onion, finely chopped
- 1/2 teaspoon paprika
- 1 lb swiss chard or 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
- 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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5 stars