Friday, December 12, 2008

Potaje de Garbanzos (Cuban Chickpea Stew) Slow Cooker Version

1 lb. dried garbanzo beans, soaked overnight, water discarded, rinsed and picked through.
2 quarts chicken broth
2 chicken boullion cubes, or, preferably, a packet of sazon with achiote
2 links of chorizo, sliced ¾" thick
1 1/2 cups sofrito
2 medium potatoes, peeled and sliced in ½" rounds
3 cloves garlic, peeled, mashed and finely minced
½ cup tomato paste
2 teaspoons paprika
2 tablespoons ground cumin
2 bay leaves
1/2 lb flank steak, cut into large chunks
1 small ham hock or part of a smoked turkey drumstick
handful of chopped cilantro
Ground black pepper, to taste
Salt, to taste

Combine all ingredients in a 4 quart slow cooker, adding additional water as needed, to cover all ingredients. Cook on low for 6 - 8 hours. Adjust seasoning. Remove bay leaves and ham hock or turkey drum. Serve with crusty bread for dunking.