Name: Chickpea Stew (or is it a Soup?) (Potaje de Garbanzos)
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: 300 g/11 oz spinach or Swiss chard, roughly chopped; 1 egg, hard-boiled and chopped; 2 fresh chorizos, sliced; 50 g/2 oz pancetta, chopped; 500 g/1 lb 2 oz chickpeas, soaked overnight in plenty of cold water; a piece of Serrano ham fat and trimmings, or similar; 150 ml/¼ pint olive oil; 2 bay leaves; 6 garlic cloves, unpeeled; 50 g/2 oz white country-style bread, cut or torn into small pieces; 300 g/11 oz potatoes, peeled and chopped; salt; 4 tablespoons chopped flat-leaf parsley

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

A potaje is one of the most popular poor foods in Spain. By ‘poor’, I mean that it is made from cheap, storecupboard ingredients. Potaje is a word used mainly by Andalucians. If you go further north, a similar dish would be called cocido or even olla, which means simply a pot. Potaje contains stock with meat or fish and either dried beans or chickpeas. It doesn’t need to be carefully watched and tended, making it popular with busy housewives. The final poi