Potaje De Garbanzos (Chickpea Stew - Spain)

Recipe by Acerast
READY IN: 26hrs




  • 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.