Lunch: Bibi’s Cocido de Garbanzo Stew

The name for this traditional Spanish stew literally means “I sowed a garbanzo.” The recipe comes from a close friend’s grandmother, Bibi, who created it along with her parents more than a century ago in Asturias, Spain. It’s a one-pot meal with a hearty

Ingredients

1 white onion
1 green pepper
1 clove garlic
3 Tablespoons olive oil
1 (8-oz.) can plain tomato sauce
1/2 lb. flank steak, cut into bite-sized pieces
2 chorizo links, cut into bite-sized pieces
1/2 lb. smoked ham, cut into bite-sized pieces
2 (15-oz.) cans garbanzo beans in liquid
2 beef bouillon cubes
1 teaspoon All Spice
1 teaspoon oregano
1 teaspoon paprika
2 large potatoes, peeled and cubed

Instructions

Begin by pulsing together the onion, green pepper and garlic in a food processor or blender (this is the "sofrito" base).
Heat 3 Tablespoons of olive oil in a deep saucepan over medium heat, then add the sofrito and saute for 5 minutes.
Add the tomato sauce and the cubed flank steak. Let the mixture simmer for 5 minutes.
Add the cubed chorizo, cubed ham and garbanzo beans (with liquid) to the saucepan.
Dissolve in the beef bouillon cubes.
Add the All Spice, oregano, paprika and cubed potatoes. Cover with lid and reduce to medium-low heat.
Let the stew simmer for 45 minutes to an hour, until the meat is tender and the potatoes are cooked.
Serve the stew with crunchy bread.

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