One-Pot Cuban Garbanzo Bean and Sausage Stew

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This Cuban garbanzo stew recipe is made in one pot and on the table in 45 minutes. Sausage, tender potatoes, and warm spices make this a perfect cozy comfort food. Serve with a simple salad or toasted sourdough for a quick, delicious weeknight dinner.

The weather is finally starting to cool off here in Southeastern North Carolina—for now. Fall weather is fleeting here, at best. So, the only way to really welcome fall is to make it feel like fall inside the home and kitchen.

I’ve been really into pressure cooker recipes lately. Instant Pot spare ribs and Instant Hawaiian pork tenderloin are winners any time of year. But new recipes are in order for fall!

So, I’m excited to share this hearty stew made in a hot cast iron Dutch oven. It’s perfect for cozying up on a cold day or chilly night (though to be fair, I like a simple soup or stew all year long).

Not only is this a soul-warming and nourishing meal, but it is also a cinch to make. It only takes about 15 minutes of hands-on time.

The rest of the time (about 30 minutes) is spent letting the stew simmer and melding together its smokey and delicious flavors.

On busy nights, I don’t have time to make a protein, a veggie, and a starch.

By the end of the day, the last thing I feel like dealing with is three or four pots on the stove. And I definitely don’t feel like cleaning that up.

However, this Cuban garbanzo stew is a meal in itself, and it’s made in one pot.

We like to eat it as is, but it’s also cozy and yummy served with a fresh slice of sourdough bread or sourdough toast.

I like to double up on this recipe so we can have leftovers for nutritious and healthy lunches or dinner the next day.

Or, if you want to help out Future You, freeze an extra batch for days when time is at a premium.

Simple recipes like this usher in the coziness of fall while making scratch cooking manageable and absolutely delicious.

So head back into the daily grind if you must.

But also, don’t forget to get your hands into the dirt of your fall garden. Get cozy with a warm mug of egg yolk coffee. Snuggle up.

And enjoy this easy and delicious recipe with your family.

About This Recipe

This recipe is adapted from Cuban chickpea stew or potaje de garbanzos

I am calling this “Cuban-style” because I have adapted some of the ingredients to what is available in my local grocery store.

A traditional Cuban garbanzo beans recipe like this one may call for ingredients like Spanish chorizo, but I was unable to source chorizo locally at the time of testing this recipe.

Why You’ll Love This Cuban Chickpea Stew

• Cozy and hearty soup – This Cuban garbanzo recipe is comfort food at its best. It’s hearty and made with warming spices like smoked paprika, cumin, and bay leaf.
• Quick – This recipe is done in 45 minutes, and only 15 minutes are hands-on time.
• Versatile – Add your spin to this Cuban garbanzo recipe with any veggies in the fridge. And don’t forget to clean out the pantry. Toss in a can of black beans or diced tomatoes. Use whatever you have. This is a great fridge- and pantry-raid recipe.
• Easy batch prep – Double or triple up for meal prep. This works great as a freezer meal!

Video – Quick Cuban Garbanzo Stew Recipe

Check out how I make this Cuban garbanzo recipe in my Sunday Rest vlog on YouTube. Be sure to subscribe on YouTube to get the most up-to-date weekly videos.

Tips for Making Cuban Garbanzo Stew

• Prep ingredients in advance – Chop your veggies before you get started, and make sure your chickpeas are ready to go.
• Save money with dried beans – Dried garbanzo beans are much cheaper than canned, and they contain less sodium. Plus, the Instant Pot makes it fast and easy. Keep reading to learn how to cook beans in the Instant Pot.
• Use a Dutch oven – A cast iron Dutch oven has a tight-fitting lid that holds in moisture, so you don’t have to worry about the stew drying out. If you are new to cooking in cast iron check out my guide on using a Dutch oven on the stove.
• Mind your potatoes – The potatoes cook down and slightly dissolve, helping thicken the stew, but that also yields smaller potatoes in the finished stew. I like to chop mine a little larger than bite-sized to balance thickening the stew while keeping some hearty bites of tender potatoes.

Tools You Will Need

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• Knife – You will need a sharp knife to chop the veggies. I like to use a serrated knife to cut the sausage. I use this Canshang knife set.
• Cutting board – A quality end-grain cutting board will last a lifetime and keep your knives in good shape.
• Garlic press – I like to use a garlic press because it’s more efficient than mincing garlic by hand.
• Dutch oven – I love my Staub 5.5-quart and Cuisinart 7-quart cast iron Dutch ovens. Any large soup pot will work if you don’t have a Dutch oven.
• Small bowl or plate – Use a small bowl or plate to mash the garbanzo beans.
• Fork – No need for a fancy masher. A simple fork works like a charm for mashing the chickpeas.
• Instant Pot (optional) – If you plan on cooking dry beans before making this recipe, the Instant Pot makes it really easy.

Ingredients and Substitutions

• Garbanzo beans – This recipe assumes you have garbanzo beans ready to go. Making dried beans is the cheapest route, but canned beans are much faster. Use what works best for your schedule.
• Oil – Any cooking oil will do. I used avocado oil.
• Bell pepper – Bell pepper adds a touch of sweetness. I used green pepper, but any color will work. Lacto-fermented peppers also work.
• Onion – The onion hides out in the background in this Cuban garbanzo recipe. I used a medium yellow onion. You can also use lacto-fermented onions.
• Garlic – I used 4 garlic cloves from my garden.
• Smoked ham – Smoked ham adds, of course, a smoked flavor. But it also adds a salty and sweet flavor. You can swap the ham for homemade bacon or a ham hock.
• Sausage – Spanish chorizo is the best choice for a traditional Cuban recipes like this one. However, I could only find sweet Italian sausage locally, and it was delicious.
• Tomato sauce – I used canned tomato sauce, but canned tomatoes will work in a pinch. Check out how I can tomatoes on YouTube.
• White wine – A half-split of white wine is perfect for this Cuban garbanzo recipe. Wine splits are a great cooking hack if you don’t want to open a whole bottle.
• Smoked paprika and ground cumin – These spices add a smokey and comforting flavor.
• Bay leaves – Bay leaves add extra flavor, but they are subtle. So if you don’t have any, don’t worry. You can also add any freeze-dried herbs you have on hand.
• Potatoes – The potatoes thicken the stew while also creating a hearty, cozy meal.
• Water – Use water to cook the potatoes and to help meld the flavors. For extra flavor, use chicken broth or beef broth.
• Salt and black pepper – Always.

How To Make Cuban Garbanzo Bean and Sausage Stew

Heat the avocado oil on medium heat in a cast iron Dutch oven or large pot.

Toss in the onions and peppers, and sauté for 2-3 minutes or until soft. Season with a pinch of salt and black pepper.

Add the cubed ham and sliced sausage.

Cook until the sausage starts to brown.

Add the garlic and cook just until aromatic, about 1 minute.

Deglaze the Dutch oven with the white wine, scraping up any bits on the bottom or sides of the pot.

Add the tomato sauce, smoked paprika, cumin, and bay leaves. Stir to combine. Simmer for 4-5 minutes.

Meanwhile, mash about 1/2 cup of the garbanzo beans in a small bowl with a fork.

Add the potatoes and mashed garbanzo beans to the Dutch oven.

Pour in the water and stir. Bump up the temperature to medium-high heat and bring to a boil. Then, reduce to a simmer on medium low heat.

Cook, covered, for 20 minutes or until the potatoes can be pierced with a fork. For a thick sauce, simmer until it reaches your desired consistency. For a thinner sauce, add more water until it is your desired consistency.

Stir in the remaining garbanzo beans.

Serve as is or with white rice or a side of crusty sourdough bread.

How To Store and Reheat Leftovers

Leftovers can be stored in an airtight container in the fridge for 3-5 days. To reheat, warm leftovers on the stove. Add a little water or stock to reconstitute the broth.

Frequently Asked Questions

Do I need to use chorizo for this Cuban garbanzo recipe?

Traditional Cuban food and recipes often call for Spanish chorizo. However, lately, I haven’t been able to find chorizo at my local grocery store. So use any sausage you can find or that you have. Chorizo, sweet Italian, hot Italian, and smoked sausage are all great options.

Are there other versions of Cuban garbanzo stew?

Cuban garbanzo stew is versatile, so many cooks add their own flair. Since it is a forgiving recipe, don’t be afraid to use up what you have in the pantry or add other ingredients you love.

Are garbanzo beans and chickpeas the same thing?

Yes! Garbanzo beans and chickpeas are the same thing. The term “garbanzo” is Spanish, and “chickpea” originated from French. But as a food, they are the exact same thing.

If you want to nerd out on this history of chickpeas, check out this article. And then, go crush trivia night!

Can you make dry garbanzo beans in the Instant Pot?

Yes! If you want to use dry beans, I encourage you to cook them in an Instant Pot. You don’t have to worry about soaking your beans in cold water overnight. And they come out perfect every time. It’s absolutely the easiest way to make a pot of beans.

Here is how to cook garbanzo beans in the Instant Pot:

1. Rinse 1 pound of dry garbanzo beans.
2. Toss them into the Instant Pot.
3. Add 8 cups of water, 1 tablespoon of olive oil, a pinch of salt, and 2 bay leaves.
4. Close the Instant Pot, and pressure cook on high for 40 minutes.
5. Let the pressure release on its own.
6. Once it is fully depressurized, open the lid and enjoy!

More Recipes You’ll Love

• Simple Einkorn Cheddar Drop Biscuits – Quick Recipe
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• Veggie & Cheese Chicken Muffins – Fridge-Raid Recipe
• Instant Pot Hawaiian Pork Tenderloin with Gravy
• How To Cook Millet in the Instant Pot – Quick & Easy!
• Cheddar Broccoli and Potato Soup

If you tried this recipe and loved it, leave a comment or review below!