Recipe courtesy of Ana Sofia Pelaez
Garbanzo Stew with Malanga and Calabaza
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 376
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 22
- Cholesterol
- 32
- Sodium
- 709
- Total: 11 hr 40 min
- Active: 20 min
Ingredients
1 pound dried chickpeas
Pinch baking soda
2 tablespoons extra-virgin olive oil
1 pound cooking ham, cubed
1 large yellow onion, diced
1 large green bell pepper, diced
3 garlic cloves, peeled and diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup whole peeled, canned tomatoes in their juice
1/2 cup dry white wine
1 teaspoon smoked Spanish paprika (labeled pimenton)
1 dried bay leaf
1 pound malanga, peeled and quartered
1/2 pound calabaza (West Indian pumpkin), peeled and cubed
Directions
- Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
- In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
- To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
- Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.