Chick Pea Pottage Mimas Potaje De Garbanzos Recipes

CHICK PEA POTTAGE, MIMAS (POTAJE DE GARBANZOS)

Chick Pea Pottage, Mimas (Potaje de Garbanzos) image

This is an original Spanish dish from Galicia Spain. There is nothing more comforting then a serving of this delicious garbanzo pottage. Served alone or with crusty bread or over a mound of white rice. You will use a fork but you will want to get a spoon. The aroma is intoxicating. Taught to me by my mother-in-law, Mima pronounced (Meema) I named it after her. Gracias Mima....

Provided by Juliann Esquivel @Juliann

Number Of Ingredients 15

Ingredients

1 package(s) 16 onces dried chick peas, wash and soak overnight in a large pot of cold water
3 large meaty ham hocks
1 1/2 pound(s) beef stew meat or beef soup meat
1 large ham bone if available, i usually will freeze a hame bone to have on hand to make this pottage
1 package(s) 12 onces of cubed smoked ham (such as hormel)
2 slice(s) hormel dry cured salt pork, try to use to meaty slices.
1 large spanish onion cut in half
6 ounce(s) two 3 once links dried spanish chorizo sliced, if none then use cajun sausage (dont use mexican chorizo)
4 large potatoes, peeled and quarted then cut in eights
6 ounce(s) peeled pumpkin cut in small pieces if not available use a can of unflavored mashed pumpkin.
2 quart(s) water to cover everthing
1 teaspoon(s) garlic powder
1 small packet of goya sazon with safron
2 teaspoon(s) salt wait until your dried meats are cooked. they contain salt.
1/2 teaspoon(s) fresh ground black pepper

Steps:

wash and soak your chick peas over night. The next day put your chick peas into a very large soup pot add the ham hocks, salt pork, stew or soup meat, ham bone if available, cubed ham, onion cut in half, and two quarts of water. Add the teaspoon of garlic powder and cover. Put on medium to low flame to simmer. Cook for four hours. Check to make sure the chick peas don't dry up. Try to keep water leval at about 11/2 quarts.
After four hours uncover pot. Add the potatos, sliced Spanish chorizo or cajun sausage, and pumpkin. Add the packet of Goya sazon. Taste the broth to see if it needs more salt. Add the black pepper, stir well and cover and continue to cook for 1 1/2 hours more. Pottage is done when the meat,chick peas and potatos are fork tender. Potatos and chick peas shoud be firm but tendar, not mushy. I like to pour a ladle full of broth over my rice and meats. And eat it as a soup. either way it is sooo good. Trust me. Serve on top of white rice or with crusty Italian or French bread. Enjoy

POTAJE DE GARBANZOS (CHICKPEA STEW - SPAIN)

Potaje De Garbanzos (Chickpea Stew - Spain) image

A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly.

Provided by Acerast

Categories Stew

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 371.5, Fat 17.8, SaturatedFat 4.5, Cholesterol 78.5, Sodium 706.5, Carbohydrate 40.9, Fiber 7, Sugar 2.9, Protein 13.7

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

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