POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
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
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.
CUBAN SMOKED SAUSAGE WITH CHICKPEAS
I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste.
Provided by TOOS64
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Slice sausage lengthwise, then cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Nutrition Facts : Calories 510.4 calories, Carbohydrate 40.4 g, Cholesterol 51.5 mg, Fat 27.6 g, Fiber 7.9 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 1718.2 mg, Sugar 3.3 g
Garbanzos Fritos is a delicious and flavourful Cuban dish. Easy to prepare, this chickpea-based meal is adaptable: skip the chorizo to make it a vegetarian meal. This recipe uses pantry ingredients and is ready in about 30 minutes.
Provided by Mélanie
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- First, wash and chop all your produce.
- Dice your onion, tomatoes, and pepper. And drain your chickpeas and slice your chorizo. Set aside
- In a hot pan, sauté the garlic and onion in a little of olive oil - big enough to get all your ingredients in.
- After about 2 minutes, once, the onion, pepper and garlic are golden and fragrant, add your fresh tomatoes, chorizo, tomato juice, chickpeas, oregano, cumin and salt.
- Reduce the heat and let it simmer for 20-25 minutes.
- Serve alone or with some rice and enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 616 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO
Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"
Provided by gemini08
Categories One Dish Meal
Time 20m
Yield 6 cazuelas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
- Stir in chorizo and continue cooking until heated through.
- Tip the mixture into a bowl and stir in the chickpeas and peppers.
- Splash with sherry vinegar and season with salt and pepper.
- Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
- Cooks note:.
- I also added a splash of EVOO.
Nutrition Facts : Calories 587.8, Fat 39.6, SaturatedFat 11.2, Cholesterol 56.2, Sodium 1099.8, Carbohydrate 36, Fiber 8.3, Sugar 7.4, Protein 22.4
GARBANZOS Y CHORIZO
Make and share this Garbanzos Y Chorizo recipe from Food.com.
Provided by januarybride
Categories Spanish
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large saute pan, heat olive oil and saute onion until golden.
- Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
- Add the beans and cook another 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 493.8, Fat 30.1, SaturatedFat 9.3, Cholesterol 50, Sodium 1126.2, Carbohydrate 34.7, Fiber 6.5, Sugar 0.7, Protein 20.9
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