Garbanzos, or chickpeas, are such a versatile legume. You can use them in soups, salads, to make hummus, tahini dip, just to name a few. But my husband's favorite way is in a potaje (thick soup). It's very hearty so it is best to have during cooler weather. This is the weeknight version using canned chickpeas, otherwise you would start by soaking the beans overnight...okay maybe a post for another day. This soup served with french bread and your favorite red wine is a wonderful meal.
If you have any leftovers, on the following day add about a cup of water, mix well and reheat. When warm enough to your liking emulsify with a hand blender or puree in a regular blender until it reaches a baby food consistency. Yummy!
2-3 tablespoons of olive oil
2 (15.5 oz) cans Chick Peas, drained and rinsed
1 large diced onion
4 garlic cloves, minces
1/2 of large green pepper, cut in long strips
1 ripe tomato diced
1 32 ounces container of chicken or beef stock (I used beef for this one)
1 small spanish chorizo (about 4 inches long cut in thin slices)
1 smoked ham steak (like Cumberland brand) cubed
Heat the oil in a dutch oven at medium heat. Saute onion, garlic, and pepper until softened. Add tomato, ham, and garbanzos mixing well with the onion mix and cook for another 3 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer until chickpeas are tender and liquid is slightly reduced, about 30 minutes. Add chorizo and with a wooden spoon mash some of the peas against the inside of the pot (this is to help thicken the soup), stir and cook for another 15-20 minutes. Sprinkle with pepper and taste before adding salt. Serve over with french bread or over white rice.