The inclusion of cod (a fish I've never liked) wasn't the only reason I was less than thrilled by my father's mention of potaje. It was one of those dishes that my school's lunches ruined for me. I thought this damage to be irreversible, but just in case it wasn't I decided to make a truly vegetarian (vegan even!) version of this stew. I'm happy to report that there is such a thing as the right potaje for me and this is it.
Potaje de Garbanzos (Spanish Chickpea Stew)
Makes about 5 servings
- 1 1/2 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced (you can definitely substitute a different colored bell pepper)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tomato, diced
- About 1 lb potatoes (I used about 3 smallish red ones)
- 5-6 cups vegetable stock (I wanted my potaje more soupy, so I used 6)
- 2 bay leaves
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups loosely packed spinach, chopped
- 1 15 oz / 425 g can chickpeas
- Optional: 1 nori sheet, julienned
2. Deglaze the pan by adding the tomatoes, broth, potatoes, and bay leaves. Bring the mixture to a boil, then reduce it to a simmer. Cook the soup covered for 15-18 minutes or until the potatoes are just shy of done.
3. Add the spinach, nori and chickpeas and simmer the stew for about 5 minutes or until the potatoes are done. Fish out the bay leaves and serve.