Authentic Spanish Potaje: A Hearty Stew Recipe

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 large green bell pepper, chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 bay leaves
1 pound dried chickpeas, soaked overnight
1 large carrot, chopped
2 medium potatoes, diced
1/2 pound Spanish chorizo, cut into slices
4 cups chicken broth
3 cups spinach leaves
2 cups cut green beans
Salt to taste

Steps and instructions

Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and green bell pepper to the pot and sauté until the onion is translucent.
Add the paprika, cumin, oregano, black pepper, and bay leaves to the pot and stir to combine.
Drain the chickpeas and add them to the pot along with the carrot, potatoes, and chorizo.
Add the chicken broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the mixture for about 2 hours or until the chickpeas are tender.
Add the spinach leaves and green beans to the pot and cook for an additional 15 minutes.
Season the potaje with salt to taste before serving.

Tools for making

Large pot - Needed to cook the potaje and accommodate all the ingredients.
Cutting board - To chop and prepare the vegetables.
Chef's knife - Essential for cutting and mincing the ingredients.
Wooden spoon - Used for stirring and mixing the potaje while it cooks.
Measuring spoons - Required for accurate measurement of spices and seasonings.
Measuring cups - Needed to measure the chicken broth and olive oil.

Recipe variations

Vegetarian Variation: Omit the Spanish chorizo and substitute vegetable broth for the chicken broth to make a meat-free version.
Smoky Flavor: Add a teaspoon of smoked paprika to enhance the smoky flavor of the potaje.
Meat Options: Replace the chorizo with diced ham or smoked sausage for a different meaty twist.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to add some heat to the potaje.
Herb Infusion: Experiment with different herbs such as thyme or rosemary to add unique flavors to the dish.
Extra Vegetables: Feel free to add additional vegetables like zucchini, corn, or butternut squash for added variety and nutrition.
Herbivore-Friendly: Substitute the chicken broth with vegetable broth to cater to a vegetarian or vegan diet.

Recipe overview

Welcome to our recipe for Potaje, a hearty and flavorful Spanish stew that's perfect for cold weather and comforting family meals. This dish is brimming with nutritious ingredients like chickpeas, spinach, green beans, and chorizo, all cooked together to create a rich and savory broth. The spices, including paprika, cumin, oregano, and bay leaves, add depth to the flavor and make this a dish that's sure to impress. Not only is this meal satisfying, but it's also easy to prepare. Simply sauté the vegetables, add the spices and main ingredients, then let everything simmer until it's perfectly tender. The result is a warming, filling stew that's both delicious and nutritious. Enjoy!

Common questions

Can I use canned chickpeas instead of dried ones? No, this recipe specifically calls for dried chickpeas that have been soaked overnight. Canned chickpeas will have a different texture and may not cook properly in the potaje.
Can I substitute the chorizo with a different type of sausage? While chorizo adds a distinct flavor to the potaje, you can substitute it with another type of smoked or spicy sausage if desired.
Can I use vegetable broth instead of chicken broth to make this recipe vegetarian? Yes, you can substitute vegetable broth for chicken broth to make this recipe vegetarian. It will alter the flavor slightly, but the overall dish will still be delicious.
Can I add other vegetables to the potaje? Absolutely! Feel free to customize the recipe by adding other vegetables such as zucchini, butternut squash, or bell peppers to enhance the flavors and textures.
Do I need to blanch the spinach before adding it to the potaje? No, there is no need to blanch the spinach. It will wilt and cook perfectly in the potaje during the final 15 minutes of simmering.

Serving dishes and utensils

Large pot - A large pot with a lid is needed to cook the potaje.
Wooden spoon - A wooden spoon is useful for stirring the ingredients while cooking.
Knife - A sharp knife is necessary for chopping the onion, garlic, bell pepper, carrot, and potatoes.
Cutting board - A cutting board provides a surface for chopping the vegetables.
Measuring spoons - Measuring spoons are needed to accurately measure the spices.
Measuring cup - A measuring cup is used to measure the chicken broth.
Colander - A colander is required to drain the soaked chickpeas.
Serving bowls - Serving bowls are necessary to serve the potaje.
Serving spoons - Serving spoons are used to serve the potaje from the pot to individual bowls.

Origin stories

Potaje, a hearty Spanish stew, has humble beginnings as a dish often associated with peasants due to its simplicity and use of inexpensive ingredients. Its name even translates to "pottage," recalling images of simple, rustic meals ladled from a communal pot. Despite its modest origins, potaje has risen to prominence in Spanish cuisine, celebrated for its robust flavors and comforting warmth. It is often enjoyed during the colder months, or during Lent, as its vegetarian variants adhere to the religious observance. Each region, and indeed each home, may have its own variation of potaje, making it a dish as diverse as the country itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.