Cuban Chickpea Stew Served on a Plate

Cuban Chickpea Stew

A Creole recipe that brings together tradition and flavor in every spoonful

🫘 Ingredients:

  • 1 pound of chickpeas (soaked overnight)
  • ½ gallon of water
  • 1 large whole onion
  • ½ green bell pepper
  • 4 garlic cloves
  • 1 carrot
  • 5 plum tomatoes
  • 4 medium potatoes
  • 1 piece of smoked bacon
  • 1 piece of pork shoulder
  • 2 chorizos
  • 1 piece of serrano ham
  • 2 medium bay leaves
  • 1 teaspoon paprika
  • ¼ teaspoon salt (adjust to taste)
  • 4 tablespoons extra virgin olive oil

 

 

🌙 Overnight Soaking:

Place the chickpeas in plenty of water the night before. This step is essential to soften and hydrate them properly, ensuring they cook faster and more evenly the next day.

👨‍🍳 Initial Cooking:

The next day, cook the chickpeas in a pressure cooker with water until they are tender (30–35 minutes).

🍃 Preparing the Sofrito:

Finely chop the onion, bell pepper, and carrot. Crush the garlic in a mortar or slice it thinly. Heat the oil in a pot and sauté the onion. Add the bay leaves, the bell pepper, and then the carrot. Add the garlic at the end. Crush the tomatoes or chop them very finely. Add the paprika to the sofrito and then the tomatoes. Cook for a few minutes, stirring well so the flavors blend.

🥩 Meats and Cooking:

Cut the bacon, pork shoulder, chorizos, and serrano ham into pieces. Add them to the sofrito. When the pork shoulder softens, cut it into smaller pieces. Increase the heat, pour in the water, and then add the chickpeas. Skim off any foam that rises to the surface.

🥣 Thickness and Finishing:

Blend a portion of the cooked chickpeas and add it to the broth to thicken it. Check the salt. Cut the potatoes into large chunks and incorporate them. When they are tender, let the stew boil for 5 more minutes and then remove from the heat.

ℹ️ Additional Information:

  • Servings: 6
  • Preparation time: 8–10 hours (soaking) + 50 minutes (preparation and cooking)
  • Category: Stews & Broths
  • Cuisine: Cuban

💡 Tip:

This Cuban chickpea stew is perfect for cooler days. Serve with white rice or crusty bread. Its combination of legumes and meats makes it a hearty and highly nutritious dish.

Are you ready to give it a try? Tell us how it turned out, whether you made any changes, or if you have your own special touch at home. We’d love to hear from you!

🏷️ Tags: chickpea stew, Creole cooking, Cuban recipes, traditional food, Cuban chickpeas, authentic Cuban cuisine

For the Spanish version, visit: Potaje de Garbanzos: Receta Cubana con Sabor Criollo.