Cuban Garbanzo and Potato Stew

Cuban Garbanzo and Potato Stew Recipe - Authentic Flavors of Cuba

Region / culture: Cuba | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Cuban Garbanzo and Potato Stew is a hearty and flavorful dish that combines the earthy flavors of chickpeas and potatoes with the bright and tangy taste of tomatoes and peppers. This stew is a popular comfort food in Cuban cuisine, perfect for a cozy night in or a family gathering.

History

This recipe has its roots in traditional Cuban cooking, where hearty stews are a staple of the cuisine. The combination of chickpeas and potatoes provides a satisfying and filling meal that is perfect for feeding a crowd or enjoying as leftovers throughout the week.

Ingredients

1 lb (454 g) red-skinned potatoes, scrubbed and cut into 1" chunks
10 oz (283 g) package of couscous * or rice
1 tbsp olive oil
1 medium red bell pepper, cored, seeded, and diced
1 medium onion, finely chopped
3 large cloves of garlic, crushed
1 large red tomato, cut into 1" chunks
1 can of stewed tomatoes, 14 oz (397 g)
3 tbsp tomato paste
3 tbsp finely chopped parsley
0.75 tsp ground cumin
1 can of garbanzos, 19 oz, rinsed and drained (chickpeas)
0.5 tsp salt
0.5 tsp ground pepper
0.25 cup tomato or vegetable juice

How to prepare

In a large saucepan over medium heat, bring the potatoes and enough water to cover them to a boil. Reduce the heat to medium and simmer for 8 to 10 minutes, or until the potatoes are tender.
Meanwhile, prepare the couscous according to the package directions, but omit the margarine or butter. Keep it warm. (You can find couscous in the Pasta section of your grocery store, or you may substitute rice).
In a 12-inch skillet over medium heat, heat the oil. Add the red pepper, onion, and garlic. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are just beginning to brown. Add the fresh tomatoes and cook, stirring for one minute. Stir in the canned tomato, tomato paste, half of the parsley, and cumin. Cook and stir for 2 minutes to heat through.
Drain the potatoes and stir them into the mixture in the skillet, along with the garbanzo beans, salt, and black pepper. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes longer, stirring occasionally, until the flavors are blended. Add up to 0.5 cup of tomato or V8 juice if necessary to moisten.
To serve, spoon the stew over the couscous or rice and sprinkle with the remaining parsley.

Variations

Add some diced chorizo or ham for a meatier version of this stew.
Stir in some chopped kale or spinach for added greens.
For a spicier kick, add some chopped jalapeños or a dash of hot sauce.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but not mushy, as they will continue to cook in the stew.

- Adding a splash of vegetable juice at the end of cooking can help to moisten the stew and add an extra layer of flavor.

- For a richer flavor, you can sauté the vegetables in a combination of olive oil and butter.

Serving Suggestions

Serve this stew with a side of crusty bread or over a bed of rice for a complete meal.

Cooking Techniques

Be sure to simmer the stew on low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

You can use white or yellow potatoes instead of red-skinned potatoes.

- If you don't have chickpeas, you can use white beans or black beans as a substitute.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with a sprinkle of fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This stew pairs well with a crisp green salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban Garbanzo and Potato Stew contains approximately 250 calories.

Carbohydrates

Each serving of Cuban Garbanzo and Potato Stew contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cuban Garbanzo and Potato Stew contains approximately 5 grams of fat.

Proteins

Each serving of Cuban Garbanzo and Potato Stew contains approximately 8 grams of protein.

Vitamins and minerals

This stew is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients for any potential allergens.

Summary

Cuban Garbanzo and Potato Stew is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Cuban Garbanzo and Potato Stew is a delicious and comforting dish that is perfect for a cozy night in or a family gathering. With its hearty combination of chickpeas, potatoes, and flavorful spices, this stew is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cuban Garbanzo and Potato Stew. The warm, comforting aroma of the stew filled the kitchen as my abuela, Maria, cooked it for our family dinner. I watched in awe as she effortlessly chopped vegetables, stirred the pot, and added a pinch of this and a dash of that with such precision and skill.

I remember asking her where she learned to make this delicious dish, and she smiled as she told me the story of how she acquired the recipe. It all started many years ago when she was a young girl living in Havana, Cuba.

One day, as she was walking through the bustling streets of Havana, she stumbled upon a small, hole-in-the-wall restaurant. The smell of spices and herbs wafted through the air, drawing her in like a magnet. Curious, she peeked inside and saw a group of women cooking up a storm in the kitchen.

Mesmerized by the sight, my abuela approached the women and asked if she could watch them work. To her surprise, they welcomed her with open arms and even showed her how to make their signature dish - the Cuban Garbanzo and Potato Stew.

My abuela watched intently as the women chopped onions, garlic, and bell peppers, and sautéed them in a large pot with olive oil. They then added canned garbanzo beans, diced potatoes, tomatoes, and a variety of spices like cumin, paprika, and oregano. The stew simmered on the stove for hours, filling the kitchen with a mouthwatering aroma that made my abuela's stomach growl with hunger.

After tasting a spoonful of the stew, my abuela knew she had to learn how to make it herself. She begged the women to teach her their recipe, and they graciously agreed. For the next few weeks, my abuela spent every spare moment in that kitchen, learning the ins and outs of making the perfect Cuban Garbanzo and Potato Stew.

As the years passed, my abuela perfected the recipe, tweaking it here and there to suit her own tastes. She added extra garlic for a stronger flavor, a splash of vinegar for a tangy kick, and a sprinkle of fresh cilantro for a burst of freshness.

The Cuban Garbanzo and Potato Stew became a staple in our family, a dish we all looked forward to on cold winter nights or lazy Sunday afternoons. My abuela's stew was always a hit at family gatherings, potlucks, and neighborhood parties. People would rave about the rich, savory flavors and the hearty, comforting texture of the stew.

To this day, my abuela's Cuban Garbanzo and Potato Stew remains one of my favorite dishes. Whenever I make it in my own kitchen, I am transported back to that day in Havana when my abuela first learned the recipe from those kind women in the hole-in-the-wall restaurant.

I am grateful to my abuela for passing down this delicious recipe to me, along with the memories and stories that come with it. Cooking this stew always brings a sense of warmth and nostalgia to my heart, reminding me of the love and dedication that went into perfecting this dish over the years.

As I stir the pot, adding a pinch of this and a dash of that with the same precision and skill as my abuela, I can't help but smile and think of the incredible journey that led me to this moment. And as the aroma of the stew fills my kitchen, I know that the tradition of making Cuban Garbanzo and Potato Stew will live on for generations to come.