nationwide · Spain
Potaje de Garbanzos
Potaje de garbanzos is a chickpea stew found across Spain, most famous in its Lenten form ('potaje de vigilia') with salt cod and spinach. The meatless version arose from Catholic fasting rules that forbade meat on certain days, especially during Lent and Holy Week.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Where it comes from
Potaje de garbanzos is a chickpea stew found across Spain, most famous in its Lenten form ('potaje de vigilia') with salt cod and spinach. The meatless version arose from Catholic fasting rules that forbade meat on certain days, especially during Lent and Holy Week. Chickpeas and salt cod were pantry staples, making the dish a springtime fixture of Andalusian and Castilian tables.
Where to eat Potaje de Garbanzos
0 restaurants worldwide serve it.
The variants
Potaje de vigilia
The Lenten version with salt cod and spinach
Espinacas con garbanzos
Sevillian tapa version, thicker and drier with a bread-and-almond picada
Potaje con acelgas
Made with chard in place of spinach
Con costilla
Non-fasting version enriched with pork rib
Cook it yourself
- Potaje de Garbanzos
Potaje de garbanzos is a comforting Spanish chickpea stew, most famous in its meatless Lenten form with salt cod and spinach. Born of the Catholic fasting calendar, the potaje de vigilia proves that abstinence can still be deeply satisfying.