Potaje de Garbanzos con Calabaza - Chickpeas and Pumpkin stew
This recipe is comforting, flavorful, satisfying, and perfect for Fall months!
- 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.