I am a tremenda sopera and love all soups and stews! This potaje de garbanzos is just what you need to comfort you during the cold seasons. It is thick, hearty, and oh so flavorful. This is a family favorite and the boys will even serve themselves multiple bowls of this when I make it. From my kitchen to yours, with love.
Potaje de Garbanzos
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 large white onion, diced
- 6 garlic cloves, minced
- 1 bell pepper, diced
- 1 large Yukon potato, peeled and cubed
- 1 carrot, peeled and cut into coins
- 2 cups Spanish calabaza, cubed
- 1 pork jowl
- 4 Spanish chorizo links, peeled and sliced into coins
- 1 12 oz. package salted pork, sliced into strips
- 1 bay leaf
- 2 28 oz cans. Garbanzos
- 15 oz. can tomato sauce
- 1 Tbsp Better than Bouillon, Roasted Chicken flavor
- 1 cup white wine, I use Pinto Grigio
- 1 cup water
- salt to taste
- cooked rice, optional
Prepare
- First, in an InstantPot, set the function to saute and saute the onions for a few minutes, until they’re soft.
- Next, add the garlic and stir for thirty seconds followed by the green bell pepper, potato, carrot, and calabaza, saute another five minutes.
- Then add the whole pork jowl, chorizo, salted pork and stir.
- Add the bay leaf, Garbanzos with the aquafaba, better than Bouillon, white wine, and water and stir to combine.
- Place the lid on the InstantPot and change the function to the Bean/Chilli function and set to cook for 35 minutes on the “Normal” temperature.
- When the potaje is done, release the pressure from the InstantPot manually with a wooden spoon and serve either on it’s own in bowls or with rice. Enjoy this delicious comfort food.
