Cocido De Garbanzos Recipes

COCIDO DE GARBANZOS

Steps:

• 24 hours in advance, place the chickpeas in a pan or bowl and add water. Let them soak for 24 hours. If you don't have dried chickpeas, you can replace with 1 lbs canned chickpeas. How to prepare cocido de garbanzos: Sweat (lightly fry) diced onion and garlic in olive oil; Once the onion is transparent, add diced carrots and cook for few minutes Add diced fresh tomatoes or a can peeled tomatoes Add chickpeas, diced Serrano ham, sliced Chorizo, salt and pepper and softly mix all ingredients Cover the preparation with water, add 2 bouillon cubes and cook for 30 minutes Add entire Morcilla pieces (you will cut them when you serve the dish) and cook for 15 additional minutes Add diced potatoes and cook for another 30 minutes If you like, add saffron to the stew when you add potatoes (not mandatory) That's it. Your garbanzo stew is ready! Serve in soup bowls with French bread and a glass Spanish wine. Cocido de garbanzos preserves several days in the fridge; you just have to add some water before warming.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

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.

GARBANZOS Y CHORIZO

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.

POTAJE DE GARBANZOS (CHICKPEA STEW - SPAIN)

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.