Potage Of Lentils And Garbanzos Food

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

POTAJE DE GARBANZO (CUBAN CHICKPEA STEW)

Steps:

• Soak the chickpeas. In a large bowl, soak the chickpeas in room temp water for 10 hours. Drain.
• Simmer the chickpeas. In a Dutch oven or large pot with a lid, add the chickpeas with enough water to cover them. Bring to a boil then reduce to medium-low heat. Simmer for 30 minutes, covered with a lid, stirring occasionally, until chickpeas have softened, adding 1/4 cup water at a time when necessary to prevent the stew from drying out.
• Make the sofrito. In a large skillet, heat oil at medium-high heat. Add the onions and peppers. Saute for 5 minutes or until the veggies are tender. Add the garlic and saute for 1 minute. Add the ham and chorizo. Stir together with the veggies and saute for 2-3 minutes or until the chorizo and ham are lightly browned. Stir the tomato sauce, wine, cumin, paprika, bay leaf, and salt + pepper to taste. Simmer for another 4-5 minutes. Set aside.
• Mash the chickpeas. After 30 minutes of simmering, the chickpeas should have softened. If they're still firm, continue to simmer for another 10-15 minutes until they have softened. Remove 1/4 cup of the softened chickpeas from the pot and mash them with a fork. Add the mashed chickpeas, the sofrito, and the potatoes into the Dutch oven. Add more water if needed.
• Continue to cook the stew, covered, for another 20 minutes until the potatoes are tender. Remove bay leaf. The chickpea stew can be served immediately unless you prefer a thicker consistency. For a thicker consistency, simmer for an extra 10-15 minutes. Serve by itself or over white rice. Enjoy!

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS

Steps:

• Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
• Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
• After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
• Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
• Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
• After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
• Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

POTAGE OF LENTILS AND GARBANZOS

Steps:

• In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
• Add in garlic and saute 2 minutes, stirring constantly.
• Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
• Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
• Bring to a boil; decrease heat to low, and simmer for about 2 hours.
• About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
• Add a little cornstarch mixed with water to thicken the soup slightly.
• Serve in bowls garnished with cilantro sprigs and lime wedges.