My Samhain stew : Potaje de garbanzos

My Samhain stew : Potaje de garbanzos

Image by Enric Martinez
ingredientes.

In fact this is a traditional Spanish chickpea stew that I make to celebrate the holiday of Samhain.

The name is "Potaje de garbanzos" and there are a lot of versions. This is the plain one. In fact it can be considered a canonical version and not a vegan / vegetarian variation; there is just no need to add anything. Non-vegetarians may add some sort of lard (tocino), blood sausage or chicken, but from what I recall from my youth before becoming vegetarian, the taste wasn't substantially different.

The preparation is very straightforward and the ingredients are the ones on the picture (for 4 persons):

200g dry chickpeas left to soak in water for at least 12 hours
1/2 pumpkin (smallish)
3-4 medium sized potatoes
1 green pepper
1 large onion
1 stalk of leek
2-3 cloves of garlic

Olive oil

1-2 bay leaves
1/2 tea spoon of cumin (important!)
1/2 teaspoon of paprika (sweet but if possible use the smoked viariety called " pimentón de la vera ")
fresh spearmint
salt and pepper

The chickpeas have to be soaked in water at least 12 hours before.
Before cooking them the water has to be sieved in a colander and rinsed with fresh water. Once done put them in the pot and pour water until the chickpeas are covered with two or three inches of water. Add a teaspoon of salt and let them cook for 1 - 1 1/2 hours at medium / low flame. The time depends on the type of water and some other factors (including the chickpeas themselves) so that the best thing to do is to try them after one hour. The chickpeas have to be "al dente" , indeed a bit harder.

Once the chickpeas are ready they have to be rinsed again in cold or warm water. It is important to discard the first water to avoid flatulence ;)
If the chickpeas are somewhat soft or are already at the cooking point you want them to be add cold or even chilled water to cool them down, else use warm water.

The pumpkin has to be peeled and cut in big dices, the same goes for the potatoes. The leek can be cut in tow or three pieces and the onion in halves or quarters. The garlic cloves can be cut into halves, added whole or you can even add the cloves with skin.

Put the chickpeas back in the pot with the veggies and add the bay leaves , the cumin (also avoids flatulence) and the paprika and a good shot of olive oil. Let it all stew for 1/2 hour at slow flame and check. It may require 10-20 minutes more. When ready cut a good long stalk of spearmint and add it to the pot. Wait a bit to serve.

This stew is best served one day after preparation.

Colorful

Image by ShironekoEuro
macarooooooon

@ Explore : #189 on October 18, 2009

It's A Living!

Image by ex_magician
200 Colombian Pesos is about eleven cents in US currency. There were a lot of people in the streets of Bogota trying to make a little cash - selling phone calls on their cell phones, selling trinkets or food. Some people were even selling emeralds - but this woman was trying to make some cash with her bathroom scale. This probably wasn't the best business plan - most people probably would be hesitant to weigh themselves in public - but you never know.

Best Burgers in Hermosillo

Image by Artotem
Searched high and low and finally found the best burger in Hermosillo here. You will find good service and fresh food, great for family or couples. Higly recommend it.
Localidades:
*Servicio a Domicilio
Bugambilias (sobre calle Juarez): 210-6207
Vado del Rio 213-2080

Pictured: Owner Martha Lizarrraga and granddaughter Chantelle Lizarraga

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Image by Carolinadoug
Taken for ProjectCLT in Charlotte's South End. Looks a little rough. Best chicken ever! A Charlotte landmark.


See where this picture was taken. [?]