Potaje de Garbanzos is a staple comfort dish in my household. Chickpeas are inexpensive, healthy, and versatile. You can season them and toss them in a salad, or roast them until they’re crunchy, and they’re perfect in a rich, flavorful stew like this one.
I love eating garbanzos, I grew up eating garbanzos, and now my kids love to eat garbanzos! I won’t lie, these taste NOTHING like my grandma’s, but they’re REALLY good! Try them once and you’ll want to have them in regular rotation.
This meal is warm, comforting, flavorful, and satisfying. Personally, I could eat chickpea stew year-round but this recipe is perfect for Fall months! Whether its substituting or adding an ingredient, eventually you’ll make the recipe your own. Once you make it, love it, and get compliments, tag me in your posts and stories!
Start by sautéing the onions on medium heat until they turn soft and almost translucent but not brown, then add garlic and keep going until it releases that nice garlic fragrance. Next, add the mini sweet peppers and cook them for two minutes to bring out their flavors.
Add pumpkin, celery and half Roma tomato. Cook and stir for two minutes. Add chick peas, tomato sauce, chicken bouillon, garlic powder, paprika, and black pepper. Cook and stir for two minutes. Pour in water, cover the pot, and bring to a boil. Once boiling add potatoes, bay leaf, and boil over low-medium heat for 30 minutes. Remove the pan from the heat, add chopped cilantro, and cover the pan to let the cilantro wilt in the steam.
Chickpeas are my favorite pantry staple. As long as I have a can of chickpeas in the back of my pantry, I know I could make a good meal without much effort. They’re healthy, fulfilling, and they’re hearty and substantial enough that they’re practically a meal on their own. This recipe contains both tomato sauce and half a Roma tomato, so if you like tomatoes, you’re going to love how rich it is. It’s perfect over rice, or with another grain as part of a grain bowl. It’s also vegan and tastes even better reheated for lunch the next day.
What are Chickpeas?
Chickpea is a legume of the plant family Fabaceae, subfamily Faboideae. The plant is grown for its nutritious seeds. Its seeds are high in protein and fiber.
Are chickpeas good for you?
Chickpeas are a superfood with protein, fiber and nutrients such as calcium, iron and more.
Potaje de Garbanzos con Calabaza – Chickpeas and Pumpkin stew
- 1 tbs Oil
- 2.5 cups Water
- 1/2 tbs Paprika
- 1 Bay Leaf
- 1/2 tbs Garlic Powder
- 1/4 tsp Black Pepper
- 1 Maggi Chicken Bouillon
- 15.5 oz Chickpeas – Garbanzos
- 8 oz Tomato Sauce
- 3 cloves Garlic
- 1/2 cup Diced Onion
- 1/2 cup Diced Celery
- 1 cup Diced Pumpkin
- 1/2 cup Diced Mini Sweet Peppers
- Half Roma Tomato
- 1/2 Diced Potato
- 1 tbs Chopped Cilantro
- In a pot heat oil over medium heat. Add onions, mini sweet peppers, and garlic cloves. Cook and stir for two minutes.
- Add pumpkin, celery and half Roma tomato. Cook and stir for two minutes.
- Add chickpeas, tomato sauce, chicken bouillon, garlic powder, paprika, and black pepper. Cook and stir for two minutes.
- Pour in water, cover the pot, and bring to a boil. Once boiling add potatoes, bay leaf, and boil over low-medium heat for 30 minutes.
- Add in the chopped cilantro and serve hot.
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