Potaje de Garbanzos


Potaje de Garbanzos

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: Basque, Spanish
Servings: 4 people


  • 1 lb Fabada meats (spanish chorizo, Serrano ham, and Morcilla blood sausage)
  • 3 Tbl olive oil, divided
  • 1 onion
  • 1/2 leek
  • 1 green bell pepper
  • 1 Tbl minced garlic
  • 1 liter chicken stock
  • 1/4 C flat leaf parsley, finely chopped
  • 1 Tbl pimentón
  • 23 oz canned/jarred cooked garbanzo beans (chickpeas)
  • 2 hard boiled eggs
  • 1 French Baguette


Mise en place

  • Small dice onion, leek, and pepper; combine in a prep bowl.
  • Small chop the Serrano ham and slice the sausages into bite-sized coins, separate the morcilla pieces from the others.
  • Chop parsley.
  • Cook and dice the hard boiled eggs.


  • In a large stockpot, Sweat vegetables with 1 Tbl olive oil for 5 minutes or until tender.
  • Add minced garlic, chorizo, and Serrano ham. Sweat for 5 minutes.
  • Add chicken stock, bring to a boil, then reduce the heat and simmer until the meats are tender (about 15 minutes).
  • In a small sauté pan, heat 2 Tbl of olive oil to make a refrito by poaching the parsley in the oil for 20 seconds then add the pimentón and stir for 5 seconds until fragrant.
  • Add the refrito immediately to the stew and stir.
  • Add cooked garbanzo beans and morcilla. Simmer to reduce the liquid and soften the beans.
  • Remove from heat, stir in the chopped boiled eggs, and serve.


  • Ladle in shallow bowls and serve with crusty baguette.


If time permits, preparing dried garbanzo beans is preferable but good-quality, no-salt-added, canned beans are a close second.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.