Potaje de Garbanzos

Another of mom's specialties is the potaje de garbanzos (chickpeas stew). A traditional Cuban dish who has its origins in Spain, although it was brought there from the Arab culture when the Moors invaded the Spanish peninsula early in the 8th century. I would say this is truly my mom's BEST dish! Usually serves 4-6 people.


Ingredients:

• 1 16 oz package of chickpeas
• 1 small malanga
• 1 small potato
• 1 small piece of West Indian pumpkin
• 3 garlic teeth
• 1/2 bell pepper
• 1/2 onion
• 1 can of tomato sauce
• 1 tablespoon of olive oil
• 1/2 tablespoon complete seasoning
• 1/2 tablespoon ground cumin
• 1 small Spanish sausage
• 2 bacon stripes

 

Preparation:

• In a pressure cooker, simmer the chickpeas for 25 minutes.
• In a frying pan, add the olive oil and fry the bacon.
• Cut the bell pepper, onion and garlic and add to the frying pan along with the cut Spanish sausage, ground cumin and complete seasoning. This is what Cubans call 'sofrito'.
• Once the chickpeas are soft, add the sofrito as well as the malanga, potato and pumpkin.
• Add salt and tomato sauce to the pot.
• Close the pressure cooker and cook for 15 minutes.

The final plate, served with white rice, fried sweet plantains and a slice of ham: