Potaje de Garbanzos de Baza
[vegan] Baza Chickpea Stew
This is a chickpea stew that comes from Spain, specifically a small town called Baza in Andalucia. Thanks to colonization, it spread to Latin America, especially Cuba. I discovered it from this Spanish chef on Youtube, but below is my version which includes double the spices (and other spices) and double the vegetables (and others).
Two techniques I learned from this recipe are grating fresh tomatoes (which ends up looking like those crushed canned tomatoes, but fresher and in more controllable quantities) and creating a stew thickener from mashed eggs and bread. The combination of everything is incredibly flavorful and warms the soul.
I also learned how to speedily soak and prepare dried, uncooked garbanzo beans, which conveniently yields enough broth for this stew.
Serves 6-8, great reheated
- For main stew
- 1 medium-large onion, diced
- 6-10 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red or yellow bell pepper, diced
- 2 cups carrots, diced into thick pieces (if some crunch desired) or thinner pieces (if no crunch)
- 20 oz cooked garbanzo beans, or 10 oz uncooked garbanzo beans
- 1 tomato, grated
- 1 large potato, diced into about 1-inch chunks
- 1 hot pepper, such as jalapeño, chopped
- Olive oil
- 3 cups of vegetable broth
- 1 tsp Spanish sweet paprika (or any paprika)
- Freshly grated black pepper
- Mediterranean spices, or whatever for some extra fun
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 bay leaves
- For thickener
- 4 cloves garlic, chopped
- 1 egg (2 for indulgence)
- 2 slices baguette, or 1 good hot dog bun, or 2 slices of bread, etc.
- 1.5 tsp dried parsley, or 1 handful fresh parsley
- Olive oil
- mortar and pestle for mashing