Estofado translates into stew, and in this vegan stew garbanzos or chickpeas become soft and creamy while the potatoes fall apart and thicken the perfectly balanced tomato sauce, lovingly made up of a dash of this and a pinch of that. I make this often at my daughter’s request, it is one of her favorites. This can be a mild dish or a spicy one depending on the amount of chiles used.
- 3 cups cooked garbanzo beans
- 4 medium russet potatoes peeled and chopped into medium size pieces
- 5 ripe roma tomatoes chopped
- 3 large garlic cloves
- 1/4 cup diced onion
- 1 tbsp fresh cilantro leaves
- 1-3 serrano chiles
- 3 cups vegetable broth
- 1 cup water
- 2 bay leaves
- 1/2 tsp each; ground cumin, ground coriander, curry powder, smoked paprika
- 1 tsp each; garlic powder, onion powder
- salt and pepper
Step 1 – place the tomatoes, chiles, onion, garlic, cilantro and 1 cup of water into a blender and process until smooth, set aside.
Step 2 – heat 2 tbsp oil in a large pot or pan, add the potatoes and garbanzos, cook for 8 minutes stirring to avoid burning; add in the spices and the bay leaves, continue to cook until fragrant about 5 minutes; pour in the reserved tomato sauce, 2 tsp salt, 1/2 tsp pepper and bring to a boil; add the vegetable broth, cover and cook for 30 minutes until potatoes are tender and are just starting to fall apart.
Step 3 – taste and adjust seasoning if desired, continue to cook uncovered for 5 – 8 minutes until sauce has thickened up. Remove from heat and serve with additional chopped cilantro, lime wedges and rice.