Garbanzos con Calabaza

If you’re looking for a truly comforting vegan dish, you’re going to love any good Spanish style garbanzo stew. Always so simple and incredibly satisfying. Pair it with fluffy rice or crunchy bread depending on your mood. And of course, a refreshing glass of white sangría is always welcome.

Here’s our version of this dish. And because we’re in fall, we also decided to mix the garbanzos with butternut squash, which adds a tad of sweetness and lots of nutrition. Let us know how it turns out.

Garbanzos con Calabaza 
(serves 1-2)
  • 2 Tablespoons of sofrito
  • ¼ Cubanelle peppers, diced
  • 1/3 Cup of onions, diced
  • 1 Tablespoon of tomato paste
  • 1 Can of organic garbanzos (keep 1/2 of the liquid in the can)
  • 1/3 Cup of pumpkin (butternut), diced small
  • 1 Teaspoon smoked paprika
  • Olive oil
  • Salt

*If you don’t have sofrito handy, mince 1 garlic clove, ¼ cup of onion, and ¼ cup of cilantro.

1. Sauté the pumpkin with a drizzle of olive oil and a sprinkle of salt. Once it softens, set aside.

2. Use the same frying pan to sauté the onions and peppers with a drizzle of olive oil. Once translucent, add the sofrito. Cook for a minute.

3. Add the garbanzos with the liquid, tomato paste, and paprika. Cook until it thickens. Add the pumpkin back and cook for another minute.

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