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Potaje de Garbanzos

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El Tampeno

Joined: 02 Dec 2003
Posts: 56
Location: Tampa

PostPosted: Sun Aug 01, 2004 11:14 am    Post subject: Potaje de Garbanzos Reply with quote

Probably the most commonly-eaten dish here in Tampa was"potaje de Garbanzos"....referred to as "Spanish Bean Soup" in the Anglo community.

Ingredients are Garbanzos, ham chorizo and potatoes, flavored with onions and saffron.....a delicious thick soup, especially popular on some of our chillier winter days...(yes, this part of Florida does have some cold winter days).

Is this a dish that is popular in Asturias, or was it a "hybrid" Tampeno dish that was a product of Cuban, Asturiano and other Spanish influences?
It was a very popular dish in Colonial Cuba as well.

Thanks for all feedback.
Tony Carreno/Tampa Florida
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Joined: 24 Feb 2003
Posts: 1727
Location: Connecticut and Massachusetts

PostPosted: Sun Aug 01, 2004 12:16 pm    Post subject: Reply with quote

That sounds very much like one of my favorite family recipes. See http://www.asturianus.org/forum/viewtopic.php?t=9

Bob Martinez
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El Tampeno

Joined: 02 Dec 2003
Posts: 56
Location: Tampa

PostPosted: Sun Aug 01, 2004 5:28 pm    Post subject: Garbanzos Reply with quote

Bob, thanks.

I sent a reply under your original posting....
...good eating!!!!

Tony Carreno/Tampa Florida
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Joined: 12 Jul 2004
Posts: 26
Location: Connecticut

PostPosted: Mon Aug 02, 2004 1:48 am    Post subject: Reply with quote

The potaje de garbanzos is indeed quite common in Asturias, much more than the lighter bread-based soups we discussed in a previous thread. That's not a meal for a chicarrón del norte! Smile

But as you can guess, this kind of cocido is not exclusive to Asturias, nor even particularly typical of our grastronomy. While the fabada is the most popular in Asturias, and the pote asturiano is made with fabes as well, other regions have chickpeas as the basis of their flagship cocidos. This is the case of Madrid, as you mentioned, with its cocido madrileño. In Galicia, they have their own pote gallego, which I have seen either with chickpeas or white beans. Also, I can think now of Extremadura and Castile as having popular chickpea-based cocidos, but I'd rather say that each region has probably its own.

All these cocidos come with the so-called compango, which may include chorizo, blood sausage, salted pork, beef, chicken... Although less popular, you can also find other potajes made with fish. One example is chickpeas with spinach and cod, which is tradional during Lent in Spain (and also in Oviedo for a different celebration, el Desarme, in October). Not that many people, in my opinion, really have it nowadays in order to observe the Christian Vigil: most likely they find it more of a blessing than a penance... As it is also a blessing a good dish of the less tradional fabes con almejes. Rolling Eyes

I wish I could give you more details, but I am far from being an expert. I must admit that I am much better at tasting than cooking.



El potaje de garbanzos sí que es bastante común en Asturias, mucho más que las ligeras sopas de pan que tratamos en un hilo anterior. ¡Eso no es comida para un chicarrón del norte! Smile

Pero como puedes imaginar, este tipo de cocido no es exclusivo de Asturias, ni siquiera especialmente característico de nuestra gastronomía. Mientras el más famoso en Asturias es la fabada, y el pote asturiano se hace con fabes también, en otras regiones los garbanzos son la base de sus cocidos estrella. Este el caso de Madrid, que comentabas, con su cocido madrileño. En Galicia tienen su propio pote gallego, que he visto tanto de garbanzos como de alubias. Se me ocurren también los casos de Extremadura y Castilla, donde los cocidos de garbanzo son comunes, aunque más bien diría que cada región probablemente tiene el suyo propio.

Todos estos cocidos vienen con lo que se llama el compango, que puede incluir chorizo, morcilla, tocino, carne de vaca o ternera, gallina... También puedes encontrar potajes de pescado, aunque no son tan populares. Un ejemplo son los garbanzos con espinacas y bacalao, que es tradicional en España durante la Cuaresma (y también en Oviedo para una celebración distinta, el Desarme, en octubre). No es que mucha gente, creo yo, los tome realmente para guardar la vigilia hoy en día: lo más probable es que lo consideren más una bendición que una penitencia... Como es también una bendición un buen plato de las menos tradicionales fabes con almejes. Rolling Eyes

Me gustaría poder dar más detalles, pero no soy ni mucho menos un experto. Debo admitir que soy mejor catador que cocinero.

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