This is the kind of dish that smells like home, patience, and someone’s abuela quietly judging your knife skills. Potaje de Garbanzo is classic Cuban comfort food with Spanish roots—hearty chickpeas, smoky chorizo, ham, potatoes, and a sofrito that does all the heavy lifting. It’s humble. It’s soulful. And yes, it gets even better the next day (which is the real flex).
Don’t skip the chickpea mash. Mashing a small scoop back into the pot is the old-school Cuban move that turns broth into silk—no flour, no shortcuts, just wisdom passed down in pots exactly like this one. And canned beans work in a pinch, but dried gives you better texture and flavor. Trust me.
Soak + Simmer the Chickpeas Soak chickpeas in plenty of room-temp water for about 10 hours. Drain and rinse. Add chickpeas to a large Dutch oven and cover with about 8 cups of water. Bring to a boil, then reduce to medium-low, cover, and simmer for 30 minutes, stirring occasionally. Add water as needed so nothing sticks or sulks.
Build the Sofrito (This Is Where the Magic Happens) Heat oil in a skillet over medium-high heat. Add onion and green pepper and sauté 5 minutes, until soft and fragrant. Add garlic and cook 1 minute more. Toss in the ham and chorizo. Cook 2–3 minutes until lightly browned and smelling irresistible. Stir in tomato sauce, wine, cumin, paprika, bay leaf, salt, and pepper. Let it simmer 4–5 minutes until rich and glossy. Set aside.
Thicken Like a Pro Once chickpeas are tender, scoop out ¼ cup, mash them with a fork, and return them to the pot. Add the sofrito and diced potatoes to the pot. Stir, cover, and simmer another 20 minutes, until potatoes are tender. Remove the bay leaf. Taste. Adjust seasoning.
Finish Strong If you like it thicker, uncover and simmer 10–15 minutes more. Serve on its own or over fluffy white rice like a proper Cuban household.
