Recipe Talk

I have all this recipe except the ending. It is from an old famil circle magazine Bonnie bell

GARBANZO BEAN SOUP

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garbanzo beans
potatoes
kielbasa sausage
onions

Soak and cook garbanzo beans. Add sausage (cut into
little pieces). Add the potatoes and onions that have been cut
up. May use a can of garbanzo beans. Use as many potatoes and
onions as desired.

GARBANZO BEAN SOUP
(Or Spanish Bean Soup)
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1 lb. garbanzo beans
1 lb. potatoes
1 medium onion, chopped
2 qt. water
1 ham bone
1 Spanish sausage (pepperoni)
1 pinch saffron
1 Tbsp. salt

Soak beans overnight with the 1 tablespoon salt and
enough water to cover the beans. When ready to cook, drain and
put beans and ham bone in 2 quarts of water. Cook over slow
fire 45 minutes. Add onions, diced potatoes, sausage and
saffron. Cook until potatoes are done.
My grandmother got this recipe from the chef of a Cuban
restaurant 35 to 40 years ago. It is generally served with
Cuban sandwiches which are similar to submarines.

Garbanzo bean stew

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped
1 red bell pepper, peeled, cored and chopped
2 cloves garlic, minced
Pinch saffron
1/2 pound new or boiling potatoes, unpeeled and cut into bite-sized chunks
2 teaspoons smoked sweet paprika (such as Piment-n de la Vera)
1/4 cup sherry
2 cups cooked chickpeas (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and drained
1 (141/2-ounce) can diced tomatoes plus their liquid
21/2 cups vegetable stock or water
Salt and freshly ground pepper to taste
2 cups hot cooked rice
Chopped parsley, optional garnish

[edit] Procedure
In a Dutch Oven or large soup pot, heat oil over medium heat.
Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
Stir in paprika, then sherry and cook about a minute.
Add chickpeas, tomatoes, stock (or water), salt and pepper.
Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes.
Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
Garnish with parsley, if desired.
If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking.
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curried garbanzo bean stew

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 jalapeno pepper, chopped
1 can (15 oz.) garbanzo beans, drained
1 can (15 oz.) chopped tomatoes with juices
1/4 c. kalamata olives, chopped
2 tablespoons capers
1/2 c. dry red wine
1 teaspoon dried basil
1 teaspoon oregano
2 tablespoons curry powder
salt and pepper to taste

PreparationHeat olive oil in a 12-inch heavy, deep skillet over moderately high heat until hot but not smoking, then saute onion and garlic, stirring until onion is soft, about 3 minutes. Add jalapeno pepper and saute another minute. Add garbanzo beans and tomates and simmer, stirring, about five minutes. Add olives and capers and simmer, stirring, for 30 seconds. Stir in wine and simmer for five minutes. Add spices, salt and pepper and simmer, stirring, one minute. Remove from heat.

Serve over hot cooked rice.