potaje

Potaje is a traditional dish in Iberian and Latin American cuisines that denotes a thick, hearty stew or soup. It is defined by its primary use of legumes, typically chickpeas (garbanzos), white beans (alubias), or lentils, along with vegetables such as onions, garlic, potatoes, carrots, and leafy greens like spinach or chard. The dish is usually simmered in olive oil and seasoned with aromatics such as bay leaf, paprika, and sometimes saffron, giving a warming, rustic flavor.

Variations vary by region. In Spain, potaje de garbanzos or potaje de lentejas are common, often enriched with vegetables and sometimes meat or fish. A well-known regional variant is potaje de vigilia, traditionally prepared during Lent and sometimes made with cod or other salted fish, plus greens. Meat additions may include pork, chorizo, or small shreds of preserved meat, but many versions are prepared as meatless stews.

Preparation methods center on simmering legumes with aromatics and vegetables until the mixture thickens and the flavors meld. Some cooks purée a portion of the beans to add body, while others rely on the starch from potates and legumes. Potaje is typically served hot, sometimes with bread, and is considered a substantial, economical dish suited to colder weather.

Etymology-wise, potaje derives from potage, referring to a thick, rustic soup or stew. The term is used across Iberian and some Latin American culinary traditions to describe this category of bean- and vegetable-based dishes.