Spanish Chickpeas with Eggs | One of the BEST Chickpea Recipes EVER

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Fill a saucepan halfway with water, add the white wine vinegar and heat over medium heat.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat.
3. Finely chop the onion, roughly chop the garlic, and add both to the hot oil, stirring constantly.
4. After 3 to 4 minutes, when the onion is translucent, stir in the paprika and cumin briefly. Add the tomato sauce, the drained and rinsed chickpeas and the chopped parsley, season with sea salt and black pepper, stir, then simmer without stirring.
5. Once the water in the saucepan simmers, whisk it to make a whirlpool, then slide in one egg. Let it cook for 3 to 4 minutes, until the whites are fully set.
6. Lift the egg out with a slotted spoon onto a plate lined with paper towels. Poach the remaining eggs the same way.
7. When all the eggs are poached, simmer the chickpeas for a little over 10 minutes, until the tomato sauce has thickened, then remove from the heat.
8. Spoon into shallow bowls, top each with a poached egg, and finish with black pepper and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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