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Cuban potaje de garbanzos (vegetarian)
Chickpea and pumpkin stew
Potaje de garbanzos: Cuban chickpea stew with calabaza, potato and sofrito, made without chorizo
In Havana and across Cuba, a pot of potaje de garbanzos simmers on the stove for the main meal of the day, and is ladled over white rice with a few slices of fried ripe plantain on the side. Chickpeas cook until creamy with chunks of calabaza (West Indian pumpkin) and potato, then a sofrito of onion, green pepper, garlic and tomato turns the broth thick and orange. Most Cuban cooks add chorizo; this is the vegetarian version, with smoked paprika giving the smoky warmth instead, and it is fully vegan. A bowl gives about 21 g of protein from the chickpeas. Soak the chickpeas for 12 hours first; that time is not counted below. The most common mistake is adding the pumpkin at the start: it dissolves completely, so add it once the chickpeas are nearly tender. Chef's tip: let the potaje rest for half an hour before serving; it thickens and tastes even better the next day.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 16 oz dried chickpeassoaked in cold water for 12 hours
- 8 ¼ cups water
- 2 potatoesabout 350 g, peeled and cut into 3 cm chunks
- 14 oz pumpkinCuban calabaza or butternut squash, peeled and cut into 3 cm chunks
- 2 tsp salt
For the sofrito
- 4 tbsp olive oil
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 4 garlic clovescrushed
- ¾ cup tomato passata
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp smoked paprika
To serve
- 1 ⅓ lb cooked white rice (optional)
- 2 tbsp fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Drain 16 oz dried chickpeas and put them in a large pot with 8 ¼ cups water and 2 bay leaves. Bring to the boil, skim off any foam, then simmer, partly covered, for about 60 minutes, until the chickpeas are nearly tender.
60 minStep 3: Meanwhile, make the sofrito. Heat 4 tbsp olive oil in a frying pan over a medium heat and cook 1 onion and 1 green pepper for 8–10 minutes, until very soft and sweet. Add 4 garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano and 2 tsp smoked paprika and stir for 1 minute, then add ¾ cup tomato passata and simmer for 5 minutes until thick and glossy.
16 minStep 4: Scrape the sofrito into the pot, add 2 tsp salt and simmer gently for 20 minutes, stirring now and then. Squash some of the pumpkin and potato against the side of the pot so the broth turns thick and creamy.
20 minStep 5: Remove the bay leaves and taste for salt. Rest the potaje off the heat for 10–30 minutes, then serve over 1 ⅓ lb cooked white rice with 2 tbsp fresh coriander.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 21 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 20 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cuban potaje de garbanzos (vegetarian) take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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