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    You are in: Home / Recipes / Potaje De Garbanzos (Chickpea Stew - Spain) Recipe
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    Potaje De Garbanzos (Chickpea Stew - Spain)

    Potaje De Garbanzos (Chickpea Stew - Spain). Photo by MsPia

    1/1 Photo of Potaje De Garbanzos (Chickpea Stew - Spain)

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    acerast's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the chickpeas overnight in a large pot of cold water to cover; drain.
    2. 2
      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.
    3. 3
      Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
    4. 4
      Remove and reserve the bread.
    5. 5
      Add the ham and onion to the skillet; saute until the onion has wilted.
    6. 6
      Stir in the paprika, and remove the pan from the heat.
    7. 7
      Add the onion mixture to the chickpeas.
    8. 8
      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.
    9. 9
      Remove the ham or beef bone.
    10. 10
      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.
    11. 11
      Stir the paste into the stew, cover and let sit 10 minutes before serving.
    12. 12
      Chop the hard-boiled egg whites.
    13. 13
      Divide into soup bowls and garnish with chopped hard-boiled egg whites.

    Ratings & Reviews:

    • on August 27, 2012

      45

      This has all the right ingredients, I think it is just a matter of spicing it to your liking. We added tabasco and lemon at the table and doubled the paprika (I used smoked). I also tried to make it easier and more suited to our tastes, so skipped the egg and used canned garbanzos (with crisped bacon - but less - to top it). The Spanish flavor definitely shines through, which is really nice. I thought the serving size was appropriate; we ate this as a meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2012

      35

      A little dissapointed with this stew. I like all the ingredientes...I like Penelope Casas as a chef but the stew was bland. I waited an extra day to review it since stews are usually better the next day but still. It is good but just to make it once ( in my case). Also, other than 6 servings it is more like 10 -12 .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2008

      55

      Outstanding! This has a nice complexity of flavors that keeps it from being bland even though there aren't a lot of spices in it. Like most stews, this was even better the next day. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potaje De Garbanzos (Chickpea Stew - Spain)

    Serving Size: 1 (462 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 371.5
     
    Calories from Fat 159
    43%
    Total Fat 17.7 g
    27%
    Saturated Fat 4.4 g
    22%
    Cholesterol 78.4 mg
    26%
    Sodium 706.4 mg
    29%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 7.0 g
    28%
    Sugars 2.8 g
    11%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    ham bone

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