Potaje de Garbanzos

Name: Potaje de Garbanzos
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 500g dried chickpeas, soaked overnight; 2 potatoes, cubed; 200g calabaza squash, cubed; 1 onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tsp cumin; 1 tsp smoked paprika; 2 tbsp olive oil; 2 tbsp tomato paste; Salt and pepper; Cilantro for garnish

Potaje de Garbanzos (poh-TAH-heh deh gar-BAHN-sohs)

Cuban Chickpea Stew

⏱ Prep Time 15 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 344 kcal

A hearty, thick chickpea stew simmered with potatoes, calabaza squash, and sofrito — a warming Cuban legume potaje perfect for cooler evenings.

Nutrition & Info

Protein 16.0g

Carbs 52.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot skillet ladle

Presentation Guide

Vessel: deep bowl

Garnishes: cilantro, olive oil drizzle

Accompaniments: white rice, bread

Ingredients

500g dried chickpeas, soaked overnight
2 potatoes, cubed
200g calabaza squash, cubed
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tsp cumin
1 tsp smoked paprika
2 tbsp olive oil
2 tbsp tomato paste
Salt and pepper
Cilantro for garnish

Instructions

1
Drain soaked chickpeas. Cover with fresh water by 5cm. Bring to a boil, then simmer 1 hour until almost tender.
2
Make sofrito: sauté onion, bell pepper, and garlic in olive oil until softened. Add cumin, paprika, and tomato paste.
3
Add sofrito, potatoes, and calabaza to the chickpeas. Simmer 30 min until all vegetables are tender and broth thickens.
4
Mash some of the potatoes and squash against the pot sides to thicken further.
5
Season with salt and pepper. Serve in deep bowls with cilantro.

💡

Did You Know?

Cuban potajes rotate by day of the week in many households — black beans Monday, garbanzos Wednesday, lentils Friday.

Chef's Notes

Equipment Tips

large pot
skillet
ladle

Garnishing

cilantro, olive oil drizzle

Accompaniments

white rice, bread

The Story Behind Potaje de Garbanzos

Potaje de garbanzos came to Cuba directly from Spain, where chickpea stews are a cornerstone of the diet. Cuban cooks adapted it by adding calabaza squash and their signature sofrito, creating a heartier, more tropical version. The tradition of daily rotating potajes reflects the Spanish influence on Cuban meal planning that persists today.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Spanish colonial legume tradition

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