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Instant Pot Spanish Garbanzo Stew

Instant Pot Spanish Garbanzo Stew

Spanish Garbanzo Stew is a hearty Instant Pot soup made with dried chickpeas, smoky chorizo, ham, and potatoes. This easy one-pot meal is packed with protein and has 17 grams of fiber per serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
soaking time: 8 hours
Total Time: 9 hours
Yield: 8 servings
Course: Dinner, main dish
Cuisine: Spanish

Equipment

Ingredients

  • 1 pound dried garbanzo beans (dried (chickpeas))
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 3 garlic cloves (chopped)
  • 1 smoked ham hock (or ham bone, smoked turkey leg)
  • 8 ounces cooked ham steak (cubed)
  • 2 tablespoons tomato paste
  • 1 tablespoon kosher salt
  • ¼ teaspoon (crushed red pepper)
  • 1 teaspoon sweet paprika
  • 3 ounces dry Spanish chorizo (sliced thinly)
  • 1 pound potatoes (peeled and cut into 1 ½-inch cubes from 2 medium (yellow, yukon, red, russet))
  • 6 cups water

Instructions

  • Prepare the garbanzo beans by rinsing them under cold water. Place them in a large bowl, cover with at least 3 inches of water and soak for 8 hours or overnight. When ready to cook, drain and rinse the beans again.
  • Set the Instant Pot to sauté and heat the olive oil. Add the chopped onions and garlic and cook until softened, about 2–3 minutes. Stir in the ham, tomato paste, salt, pepper, paprika and cook for about 5 minutes.
  • Add the soaked garbanzo beans, sliced Spanish chorizo, ham hock, followed by the diced potatoes, leaving them on top, then add water.
  • Switch the Instant Pot to Manual/Pressure Cook and set the timer for 30 minutes.
  • When the cooking time ends, let the pressure release naturally. Open the lid once all pressure has fully released. Remove the ham hock and use a fork or the back of a spoon to mash the potatoes, to thicken the stew and stir. For a thicker stew, add 1 cup of the chickpeas with some liquid to a small blender then pour back in.

Notes

Ham Hock Note: The ham hock is mainly used here for its amazing smoky flavor. If you want the meat tender enough to shred and add back to the stew, after Step 2, add the ham hock and water and cook on high pressure for 20 minutes. Quick release the pressure, then add the chickpeas, chorizo and potatoes, and continue with the recipe as written.

No Instant Pot, No Problem! 

Prepare the garbanzo beans as directed in Step 1. Heat the olive oil in a large soup pot or Dutch oven over medium heat and follow Step 2 as written. Add the soaked garbanzo beans, Spanish chorizo, ham hock, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour. Add the potatoes and continue simmering, covered, for about 30 minutes, or until the chickpeas and potatoes are tender, adding more water as needed. Remove the ham hock and finish the stew as directed in Step 5.
Makes approx. 12 cups total

Nutrition

Serving: 1½ cups, Calories: 403kcal, Carbohydrates: 48g, Protein: 23.5g, Fat: 12.5g, Saturated Fat: 2.5g, Cholesterol: 30.5mg, Sodium: 1423mg, Fiber: 17g, Sugar: 3g
- WW Points: 7