Ever since I've been back in my own house since the Thanksgiving holiday, I've been craving warming foods thanks to the almost-freezing temperatures outside. The only problem, though, is that I haven't had much time to cook and, more than anything, I haven't really wanted to eat anything that's high in calories in fat.
That's when I remembered my abuelita's recipe for Cuban chickpea stew (potaje de garbanzos). The only issue is that it's usually made with chorizo or some other kind of meat. Honestly, that's just too much for me right now since I'm trying to make sure I keep off that holiday weight. Instead, I decided to convert my grandmother's recipe into a healthy, vegetarian option made in the slow cooker (so easy!) while keeping all of the delicious Cuban flavor. This vegetarian version of the classic Cuban chickpea stew is simple, great-tasting and even good for you! It's clearly a winner.
Read more ¿Qué más? Latin slow cooker recipe: Easy traditional Cuban black bean soup (EXCLUSIVE RECIPE)
Slow Cooker Vegetarian Cuban Chickpea Stew
Prep: Overnight and 10 minutes
Slow Cook: 10 hours on Low
Yield: 6 servings
Ingredients:
1 pound dried chickpeas, soaked overnight
1 large russet potato, chopped into 1/2" chunks
1 white onion, chopped
1 red bell pepper, chopped
1 (16oz) pound bag of frozen chopped broccoli
3 tablespoons of Adobo (store-bought or you can make your own)
6 cups of cooked yellow Spanish rice, for serving
Directions:
Take your chickpeas and soak overnight in about 4 cups of water, or until chickpeas are completely submerged. In the morning, drain the water and rinse. Spray the inside of your slow cooker with olive oil, pour in the chickpeas. Then toss in the potato chunks, onion, bell pepper and frozen broccoli. Pour in 1-2 cups of water. Sprinkle on top with Adobo seasoning. Finally set the slow cooker for 10 hours on Low. Once done, serve over cooked yellow Spanish rice.
Images via Irina Gonzalez/flickr
