When I was a kid, this is one of those dishes my abuelita tricked me into eating to get me to eat healthy meals. I remember being amazed at her patience as she soaked the dried garbanzo beans overnight. Though nowadays we can get canned, ready-to-serve beans, they aren’t as healthy.
PATIENCE FOR A PERFECT POTAJE So, I call upon my abuelita’s patience this winter when I make this dish and let the organic, dried garbanzos soak overnight, just the way she taught me.
As I cook this stew, I often close my eyes and picture my grandmother standing patiently by the stove; cooking from scratch and using fresh, in-season ingredients.
This garbanzo stew packs amazing nutritional value. Wholesome and complete, you can serve it as a main course…no side dishes needed.
Read Related: Estefan’s Sopa de Chicharos (Split Pea Soup)
POTAJE DE GARBANZOS Serves: 4-6 Time: 90 minutes (not including overnight soaking of beans)
Ingredients 1 lb. dried garbanzo beans ½ lb. fresh spinach 2 large carrots 3 medium onions 2 large tomatoes, peeled and diced 2 hard-boiled eggs 4 TBSP olive oil 3 garlic cloves 2 bay leaves 2 TBSP fresh parsley Salt and pepper to taste