Sunday, May 22, 2016

Potaje de Garbanzos de Nora (Chickpea Stew)

A few weeks ago we published Nora's Garbanzos Fritos, well the day she taught us how to make them, she also taught us how to make one of Cuban cuisine's "comfort foods" - Potaje de Garbanzos. I know that for me this brings back memories of my grandmother, who as a true Spaniard could solve all your problems with a good "potaje". This is another recipe that has been requested for years, and now here it is!

After it was done, we all sat around Nora's dining room table surrounded by art and knick-knacks, and most importantly good friends. All we needed to make this a hearty late lunch was some crusty Cuban bread and a dry Spanish rosé.

Now let's get cooking!


1/4 head of Cabbage - cored and chunked
1 Ham Hock
1 Pig's Foot
1 Spanish Chorizo - chunked
1 large Onion - quartered
1 medium Green Bell Pepper - cored and split
2 Tbsp Olive Oil
1 Potato - chunked
4 cloves Garlic - peeled and whole
1 14 oz bag Chick Peas
1/2 cup chopped Ham Steak
1/4 Tsp Cumin
1/4 Tsp ground Oregano
1/4 Tsp Black Pepper
1/4 Tsp ground Bay Leaf (or two whole bay leaves which must be removed before serving)
1 Tsp Salt


This recipe makes 8-10 servings.

Note: This recipe uses a pressure cooker. Follow the indications for your pressure cooker as needed.
  1. Rinse and soak the beans over night with the water about two inches above the beans.
  2. Drain the beans and place them in the pressure cooker.
  3. Add the ham hock, onion, pig's foot, potato, spices, bell pepper, ham and garlic.
  4. Add water to cover the ingredients by about two inches.

  1. Set pressure cooker on High until it pressurizes. 
  2. Reduce temperature maintaining pressure for 35 - 40 minutes until the beans are tender. 
  1. Release pressure. Take out and mash 1/4 cup of the cooked chick peas. 
  1. Incorporate the mash into the mixture to thicken it. 
  2. Add the cabbage.
  3. Taste for seasoning and adjust as needed. 
  4. Leave uncovered on Medium High for about 20 minutes until the cabbage softens and the broth thickens as desired. 

Note: To make the broth thicker, mash more beans and add to mixture to achieve desired thickness, or leave on simmer as needed to reduce liquid.

Note: If the soup is too thick, add liquid as needed.

Now you can share this delicious dish with friends and family! It's hearty enough to serve as a main dish and you can freeze the leftovers.

¡Buen provecho!

Wednesday, April 6, 2016

Garbanzos Fritos de Nora (Fried Chickpeas)

Last weekend, Nora once again invited us to her home, this time to teach us how to make a dish we had been wanting to include in the blog for years - Garbanzos Fritos! This versatile treat can be an appetizer, a side dish, or a main course. It's so versatile, it can be served hot, room temp or cold! Even better, it's easy to make.

We served it with a crisp Chardonnay and had a great time enjoying good friends, wine and food.


2 15.5 oz. cans of Chick Peas
1/4 cup Tomato Sauce
9 oz. Ground Chorizo (Spanish Sausage)
8 oz. Diced Ham
1 small Onion - minced
3 cloves Garlic - minced
2 Tbsp Olive Oil


This recipe makes about 8 appetizer sized servings.
  1. Drain the chick peas.
  2. Add olive oil to a skillet. When the oil is hot, add onion and garlic. 
  1. Saute until translucent.
  2. Set the temperature to Low and heat the tomato sauce, chorizo, and ham. 
  1. Fold the the chick peas into the mixture.
  2. Switch the temperature to Medium High and heat through. 

NOTE: If you prefer the chick peas "wetter", add more tomato sauce to taste.

That's it! Serve it with crusty bread as an appetizer or "tapa", a side dish, or as a main course. It also makes a great dish to take to a party - you'll be a star!

¡Buen provecho!