THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS
Steps:
- Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
- Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
- After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
- Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
- Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
- After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
- Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
SPANISH GARBANZO GUMBO
This delightful hardy and tasty Spanish soup is easy to make and will please even the most discriminating pallet. It can be served on the side or as the main course. If someone is allergic to shrimp, you may substitute with pork.
Provided by PeachWeb
Categories Gumbo
Time 2h15m
Yield 4 Bowls, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place pot on stove with the olive oil on medium high.
- Rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). Stir to keep chicken from burning and to sear all sides of the cubes. (If you are substituting the shrimp with pork, increase olive oil to 4 tablespoons and add the pork at the same time you add the chicken. You will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
- Add water.
- Chop vegetables, grate carrrot and add to pot. A flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
- Add mojo.
- Drain and rinse garbonzo beans and add to pot.
- Bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
- Reduce heat to low and allow to simmer for at least one hour. The longer soup simmers, the softer the garbanzo beans will become.
- Clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (I shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
- *Optional: Add gravy packet just prior to serving to thicken. You can also use flour or corn starch to thicken, but I like using the gravy pack as it adds a bit more chicken flavor to the recipe. (Also, if you are using pork, a pork gravy packet rather than chicken is a delicious way to go.).
- Serve.
Nutrition Facts : Calories 519.4, Fat 17.7, SaturatedFat 2.9, Cholesterol 166.2, Sodium 1355.8, Carbohydrate 55.8, Fiber 11.2, Sugar 3.6, Protein 34.7
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.
SPANISH GARBANZOS
I first tried this recipe while traveling in Chile. I later found that it originated in Spain and migrated over to Chile. The Chilean version is a little different than the original Spanish one but I personally prefer it. Be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening.
Provided by NannyMarvel
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours).
- Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents.
- Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving.
- Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.
Nutrition Facts : Calories 919.9, Fat 34.7, SaturatedFat 10.8, Cholesterol 193.5, Sodium 509.6, Carbohydrate 80.6, Fiber 17.4, Sugar 13, Protein 70
ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)
This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.
Provided by Vanessa Moore
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g
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