This is an original Spanish dish from Galicia Spain. There is nothing more comforting then a serving of this delicious garbanzo pottage. Served alone or with crusty bread or over a mound of white rice. You will use a fork but you will want to get a spoon. The aroma is intoxicating. Taught to me by my mother-in-law, Mima pronounced (Meema) I named it after her. Gracias Mima....
wash and soak your chick peas over night. The next day put your chick peas into a very large soup pot add the ham hocks, salt pork, stew or soup meat, ham bone if available, cubed ham, onion cut in half, and two quarts of water. Add the teaspoon of garlic powder and cover. Put on medium to low flame to simmer. Cook for four hours. Check to make sure the chick peas don't dry up. Try to keep water leval at about 11/2 quarts.
After four hours uncover pot. Add the potatos, sliced Spanish chorizo or cajun sausage, and pumpkin. Add the packet of Goya sazon. Taste the broth to see if it needs more salt. Add the black pepper, stir well and cover and continue to cook for 1 1/2 hours more. Pottage is done when the meat,chick peas and potatos are fork tender. Potatos and chick peas shoud be firm but tendar, not mushy. I like to pour a ladle full of broth over my rice and meats. And eat it as a soup. either way it is sooo good. Trust me. Serve on top of white rice or with crusty Italian or French bread. Enjoy