Potaje de Garbanzos — Print Recipe

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

Ingredients

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.