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 blend of steak, chorizo and ham. The proteins accent the traditional Spanish flavors of the stew, including a mix of onion, green pepper and garlic. This blended trio of ingredients is known as “sofrito,” and is a common base to many Spanish dishes.
- 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
- 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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