Potaje de Garbanzos (Cuban Chickpea and Chorizo Stew)
A thick, hearty Cuban stew of chickpeas, chorizo, ham, potatoes and calabaza pumpkin in a sofrito of onion, pepper, garlic and tomato. Served with white rice.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chickpeas
Drain the chickpeas and put them in a large pot with the 2 litres of water and bay leaves. Bring to a boil over high heat, then lower to medium-low and simmer gently, uncovered, for 1 to 1.5 hours (about 75 minutes).
- 400 g dried chickpeas
- 2 litres water
- 2 bay leaves
✅ Done when: chickpeas are tender when bitten, not chalky
Fry the meats
Heat the olive oil in a frying pan over medium heat. Add the and ham and fry for about 4 minutes, stirring occasionally.
- 2 tbsp olive oil
- 150 g sliced
- 150 g diced ham
✅ Done when: chorizo has released its red oil
Make the sofrito
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Simmer the potaje
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Serve
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Cook the chickpeas
Drain the chickpeas and put them in a large pot with the 2 litres of water and bay leaves. Bring to a boil over high heat, then lower to medium-low and simmer gently, uncovered, for 1 to 1.5 hours (about 75 minutes).
- 400 g dried chickpeas
- 2 litres water
- 2 bay leaves
✅ Done when: chickpeas are tender when bitten, not chalky
Fry the meats
Heat the olive oil in a frying pan over medium heat. Add the and ham and fry for about 4 minutes, stirring occasionally.
- 2 tbsp olive oil
- 150 g sliced
- 150 g diced ham
✅ Done when: chorizo has released its red oil
Make the sofrito
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Simmer the potaje
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Serve
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The Story Behind the Dish
Potaje is a direct descendant of the Spanish cocido and potajes brought by immigrants from Asturias, Galicia and the Canary Islands. Cuban cooks added local calabaza and their own sofrito.
Cubans eat potajes of black beans, red beans, chickpeas and split peas as everyday meals.
⭐ Why It's Famous
Thick, smoky and filling, it's a whole meal in a bowl.
💡 Fun Fact
Cubans say a good potaje should be thick enough for a spoon to stand up in it.
All over Cuba
23.11°N, -82.37°W
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