Potaje de Garbanzos

I love this stuff! It’s a potaje, a thick Spanish stew that originated around Madrid but can also be found in various permutations in Cuba and the Canary Islands. Some versions call for sausage (usually chorizo), lentils, spinach, and a variety of vegetables. My version is true to its Spanish origins, and consists of cooked garbanzo beans and white potatos in a lush, garliky tomato sauce punctuated with herbs and spices. I use smoked paprika to add a bit of heat and depth to the flavor profile, and add a bit of sugar to cut the acidity of the tomatoes.

Accompany this dish with a simple salad, crusty artisan bread or rice, and a glass of rioja or tempranillo for a delicious and healthy meal.

2 Tbs. olive oil

1 med. yellow onion, diced

4 cloves garlic, minced

½ tsp. smoked ground paprika

½ tsp. ground paprika

1 16 oz. can diced fire-roasted tomatoes, drained

1 bay leaf

4 Tbs. tomato paste

¼ tsp. sugar

1 med. boiling potato, peeled, in ½" dice

1 tsp. dried thyme

1 tsp. dried oregano

2 C. vegetable stock

2 16 oz. cans garbanzo beans, rinsed, drained

Grated manchego cheese

Chopped flat-leaf parsley

1. In a medium soup pot, saute the onion in the oil translucent.

2. Add the garlic and cook until aromatic, being careful not to burn it.

3. Add the paprikas, tomatoes, bay leaf, tomato paste, and sugar. Simmer uncovered for 10 minutes.

4. Add the potaoes, thyme, oregano, stock, and beans. Cover, simmer 30 minutes  or until the potatoes are tender.

5. Serve garnished with grated manchego cheese and flat-leaf parsley.

Serves 6