A funny story about this dish, created from ingredients that were available at home. We were listening to a musical CD at home, from Joaquin Sabina y Serrat – the singer Sabina is a big favourite of my Mr, while he is not quite fond of Serrat – so we decided if the dish turns out good, it will be named after Joaquin Sabina, otherwise we will simply call it potaje de Serrat (~Serrat Soup). Well, the dish eventually was really tender and tasty, thus Potaje Joaquin was born! I hope Sabina wouldn’t mind 🙂
The dish was made in a pressure cooker – if you are cooking without one, simply adjust the cooking time.
1 can of chickpeas (or dry chickpeas, soaked in water the previous night)
1 chicken breast (chopped)
salt, pepper, paprika to taste
You can adjust the amount of ingredients and water to your liking, we like these kind of dishes thick with a lot of material!
1. Sauté the onions in a spoonful of olive oil
2. Add the chorizo and chicken pieces and a bit later, the chickpeas. Stir it for a few minutes.
3. Add the chopped paprika and tomato pieces, cook for a few minutes
4. Add the carrot and potato chunks, season with salt, pepper and paprika to taste.
5. Add water and cover with the lid
6. Follow the instructions of your pressure cooker – I was cooking the soup for about 45 minutes – you might need more time if using dried chickpeas.
My experience is that these kind of potaje-s are the best when left to rest overnight – the tastes come together perfectly. Best enjoyed on a cold night! 🙂