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.
Main Course
Servings 4 servings
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 651kcal, Carbohydrates: 51g, Protein: 43g, Fat: 31g, Saturated Fat: 8g, Cholesterol: 87mg, Sodium: 2470mg, Potassium: 1502mg, Fiber: 14g, Sugar: 4g, Vitamin A: 635IU, Vitamin C: 42.5mg, Calcium: 152mg, Iron: 9.2mg
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I make beef stew every winter but decided to switch it up and make this instead. It was a hit! My husband went back for seconds, and thirds :)
Awesome! So thrilled you and your husband enjoyed the stew!
Great recipe, but let me clarify the error in your translation, where a ‘c’ and not an ‘s’ makes a big difference. Cocido de Garbanzo means garbanzo stew, from cocer, “to cook”. To sew is coser, something well “cosido” is well stitched or sewn.
You cook GOOD! – Bibi
This looks delicious- can’t wait to try it!