Potaje de Garbanzos Express

Before you start

• Wash off the canning liquid entirely.

  Do not skip rinsing the canned chickpeas. Removing the metallic, starchy canning liquid is essential for the beans to properly absorb the complex flavors of the sofrito and rendered pork fat.

• Mash the garlic with salt.

  Using a mortar and pestle to mash the garlic cloves with a pinch of salt breaks down the cell walls more effectively than mincing, releasing the volatile oils necessary for a true Cuban flavor base.

Ingredients

• canned chickpeas30 oz
• low-sodium chicken broth4 cup
• Russet potato1 large
• kabocha or butternut squash1 cup
• Spanish-style semi-cured chorizo4 oz
• thick-cut smoked bacon4 oz
• olive oil1 tbsp
• yellow onion1 med
• green bell pepper1/2 large
• ají cachucha or mini sweet bell peppers3 med
• garlic4 clove
• tomato sauce1/4 cup
• vino seco or dry white wine1/4 cup
• ground cumin1 tsp
• dried oregano1/2 tsp
• Spanish smoked paprika1/2 tsp
• bay leaf1 med
• Sazón with culantro and achiote1 packet

Method

1. 01

   Render the meats to build the foundation.

   Place a heavy-bottomed Dutch oven over medium heat. Add the diced bacon and chorizo. Sauté until the meats are browned and have released their deep, smoky fat into the pot, about 5 to 7 minutes. Using a slotted spoon, remove the meats and set them aside, leaving the rendered fat in the pot.

2. 02

   Build the authentic sofrito.

   Reduce the heat to medium-low. Add the olive oil if the meats did not render enough fat, followed by the onion, green bell pepper, and ají cachucha. Sauté slowly for 5 to 8 minutes until the onions are translucent. Clear a small space in the center, add the mashed garlic paste, cumin, oregano, and smoked paprika, and stir continuously for 1 minute until highly aromatic.

3. 03

   Deglaze the pot and combine the flavors.

   Stir in the tomato sauce and cook for 2 minutes to cook out the raw tomato flavor. Pour in the vino seco to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half.

4. 04

   Simmer the stew.

   Return the browned chorizo and bacon to the pot. Add the rinsed chickpeas, cubed potato, squash, bay leaf, Sazón, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 to 25 minutes, or until the potatoes and squash are completely fork-tender.

5. 05

   Thicken the broth with the traditional cuajar technique.

   Turn off the heat. Using a ladle, scoop out about 1 cup of the solids (ensuring a good mix of chickpeas, potatoes, and squash) along with a little broth. Transfer this to a bowl and mash it vigorously with a fork to create a smooth, starchy paste. Stir this paste back into the main pot.

6. 06

   Apply the final polish.

   Turn the heat back to medium-low and let the potaje simmer uncovered for another 5 minutes. The starches will activate, transforming the thin liquid into a thick, velvety stew. Taste and adjust for salt and pepper, remove the bay leaf, and serve hot over white rice.

Notes

• The strict rule of Spanish chorizo.

  You must use Spanish-style, semi-cured or fully cured chorizo (like Cantimpalo) found near the deli section. Raw, squishy Mexican chorizo will disintegrate, release chili oils, and completely ruin the authentic flavor profile of this dish.

• Replicating the ají cachucha.

  Ají cachucha provides a distinct floral aroma without blistering heat. If unavailable at a Latin grocer, substitute three mini sweet peppers and a microscopic sliver of habanero to mimic the fragrance without blowing out your palate.

• Weekend traditionalists and the Instant Pot.

  If you want to honor the traditional dry-bean method, soak 1 pound of dried chickpeas overnight. Cook them in an electric pressure cooker with 5 cups of water and the meats on high pressure for 25 minutes. Make the sofrito separately on the stove, then combine and simmer the potatoes on the Sauté function until tender.