Puerto Rican Stewed Chickpeas Recipe (Garbanzos Guisados)

When I want something comforting, budget-friendly, and full of flavor, Puerto Rican stewed chickpeas always hit the spot. Known as garbanzos guisados, this dish is packed with tender chickpeas, potatoes, olives, and the unmistakable flavor of sofrito. It’s hearty enough to stand alone as a main dish, yet versatile enough to serve alongside rice, bread, or even a simple salad.

I grew up in Puerto Rico, and dishes like this were part of my everyday life. The smell of sofrito simmering in the kitchen is something I’ll never forget—it always signaled that something delicious was on its way. Cooking garbanzos guisados now reminds me of those island days when family meals were simple, nourishing, and full of love.

One of the best things about stewed chickpeas is how quickly they come together. You don’t need hours in the kitchen, and most of the ingredients are pantry staples. This makes it an easy go-to recipe for busy weeknights.

I’ve enjoyed it with white rice, crusty bread, or even avocado slices on the side, and it never disappoints. If you’ve never made a Puerto Rican chickpea stew before, don’t worry—I’ll break it down step by step so you’ll feel confident making it for the very first time.

What is Puerto Rican Stewed Chickpeas?

Puerto Rican stewed chickpeas, or garbanzos guisados, are a beloved comfort food across many households. The dish is built on a base of sofrito, which is a blend of onions, peppers, garlic, cilantro, and other herbs that form the flavor foundation of countless Puerto Rican meals.

When combined with tomato sauce, potatoes, olives, and chickpeas, the result is a thick, savory stew that’s both nourishing and satisfying.

For me, growing up on the island meant that garbanzos guisados showed up on our table often. It was the kind of meal that could stretch to feed everyone without breaking the budget.

My grandmother often made it with fresh sofrito from her own garden, and she taught me that even the humblest ingredients can create a dish full of soul. That tradition is something I carry with me every time I cook this recipe.

Ingredients To Make This Recipe

To bring this Puerto Rican stewed chickpeas recipe to life, you’ll need a handful of simple ingredients that each play an important role. Before listing them, let me share a quick breakdown of why they matter:

Olive oil – Adds richness and helps the sofrito release its aroma as it cooks.
Sofrito – The heart of Puerto Rican cooking, this base infuses the stew with depth and freshness.
Tomato sauce – Provides acidity and body, helping to thicken the stew.
Potato – Adds heartiness and makes the stew more filling.
Sazon seasoning – A Puerto Rican seasoning blend that brings color and a savory kick.
Oregano – Enhances the earthiness of the chickpeas and potatoes.
Bay leaves – Add a subtle herbal background flavor that ties everything together.
Broth – Keeps the stew flavorful and prevents it from being too dry. You can use vegetable or chicken broth, depending on your preference.
Chickpeas – The star of the recipe, they provide protein, fiber, and a creamy texture once stewed.
Olives – Offer a salty, tangy bite that balances the richness of the dish.
Fresh cilantro – Brings brightness at the end, lifting the overall flavor.
Salt and pepper – Essential for balancing all the seasonings.

How to Make Puerto Rican Chickpea Stew

Making stewed chickpeas is easier than it looks, and I’ll walk you through it step by step so you can feel confident cooking it even if it’s your first time.

1. Heat olive oil in a large pot over medium heat. Add sofrito and cook for about 2–3 minutes until it smells fragrant and slightly softened. This is the foundation of the dish, so take your time here.
2. Stir in the sazon, oregano, and bay leaves. Let them toast in the oil for a minute so their flavors bloom.
3. Add the diced potato, tomato sauce, olives, and chickpeas. Mix well so everything is coated in the seasonings and sofrito.
4. Pour in the broth and stir. Bring the pot to a gentle boil, then reduce the heat to a simmer.
5. Let the stew cook for 15–20 minutes, or until the potatoes are tender and the broth has thickened slightly. You’ll notice the flavors blending together beautifully.
6. Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
7. Just before serving, sprinkle with fresh cilantro and add a squeeze of lemon juice for brightness.
8. Serve hot with white rice, a piece of bread for dipping, or even a slice of avocado on the side.

Tips For Making Puerto Rican Stewed Chickpeas

Here are some simple tips that will make your garbanzos guisados even better:

• If you don’t have homemade sofrito, store-bought works fine, but the flavor is always brighter when you make your own.
• Adjust the thickness by adding more broth if you like it soupier or simmering longer if you prefer it thicker.
• For extra protein, some families add diced ham or chorizo, but you can keep it vegetarian and it’s still delicious.
• Canned chickpeas save time, but if you want a more authentic flavor, soak and cook dry chickpeas ahead of time.
• Don’t skip the olives—they add a unique salty bite that balances the rich tomato base.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, you can. If you’re using dried chickpeas, soak them overnight and cook them until tender before starting the recipe. Keep in mind that this adds extra time, but the flavor and texture can be worth it.

What can I serve with Puerto Rican chickpea stew?

The most traditional side is white rice, but you can also pair it with yellow rice, tostones, or a fresh salad. I love scooping it up with crusty bread when I want something simple.

How long do stewed chickpeas last in the fridge?

This dish stores well in the refrigerator for up to 4 days in an airtight container. The flavors deepen as it sits, so leftovers taste even better the next day. You can also freeze it for up to 2 months—just thaw and reheat gently on the stove.

Can I make this recipe in advance?

Yes! It’s a perfect make-ahead dish. Cook it completely, let it cool, and store it in the fridge. When you’re ready to serve, warm it up on the stove. If it thickens too much, just add a splash of broth.

Have you tried Puerto Rican stewed chickpeas? Then, make sure to rate and review this recipe. I’d love to hear how you enjoyed it, what sides you paired it with, or any twists you added to make it your own. Cooking is about sharing, and I always enjoy learning how others bring these traditional flavors to their table.

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Puerto Rican Stewed Chickpeas (Garbanzos Guisados)

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Puerto Rican Stewed Chickpeas, also known as Garbanzos Guisados, is a comforting and flavorful dish made with tender chickpeas simmered in a rich tomato-based broth. The base of this dish is built with sofrito, sazón, and warm spices, giving it that authentic Puerto Rican flavor. It’s an easy, plant-based recipe that’s perfect for a weeknight dinner or as a hearty side dish. If it’s your first time making this, don’t worry—each step is simple and packed with flavor.

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Ingredients

• 2 tbsp. olive oil
• ¼ cup sofrito
• 3 tbsp. tomato sauce
• 1 potato diced into ½ inch thick chunks
• 1 ½ tsp. Sazon seasoning
• ½ tsp. dried oregano
• 2 bay leaves
• 2 cups vegetable/chicken broth
• 2 cans chickpeas (15 oz. cans)
• 7-8 olives
• 1 tbsp. fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Once warm, add the sofrito and sauté for about 2 to 3 minutes, until fragrant.
2. Stir in the sazón seasoning, dried oregano, and bay leaves. Let everything cook for another minute to bring out the flavor of the spices.
3. Add the diced potato, tomato sauce, olives, chickpeas, and broth. Stir everything together and bring the mixture to a gentle boil.
4. Once it starts boiling, reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender and the stew thickens slightly.
5. Taste and season with salt and pepper as needed.
6. Before serving, stir in chopped cilantro and add a squeeze of fresh lemon juice for a bright finish.

Notes

• If you're using canned chickpeas, make sure to drain and rinse them before adding to the pot.
• You can use either vegetable broth or chicken broth—both work well, depending on your preference.
• The stew thickens as it sits, so it’s even better the next day. Perfect for leftovers!
• Adjust the number of olives based on your taste. Some prefer just a few for a salty bite.
• For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce while simmering.
• This dish is naturally vegan if you stick to vegetable broth.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 860mgCarbohydrates: 46gFiber: 12gSugar: 8gProtein: 13g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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