Spanish Poor Man's Chickpeas | One of Spain's Most Iconic Dishes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Drain the chickpeas, rinse them and shake off the excess water. Cut the potato into small bite-sized pieces, roughly chop the onion, roughly chop 4 garlic cloves, finely chop the green bell pepper, and cut the carrot into small bite-sized pieces.
2. Heat a large frying pan or stock pot over medium heat and add 3 tbsp (45 ml) olive oil.
3. After a couple of minutes, add the onion, garlic, green pepper and carrot, and stir constantly. After 4 minutes, when the vegetables are lightly sautéed, add the vinegar, paprika and oregano and mix quickly. Then add the potato, drained chickpeas and salt and pepper, mix, then add the water, bring to a high heat and stir gently.
4. When it comes to a boil, cover the pan with a lid and lower to a low-medium heat.
5. Meanwhile, heat a separate frying pan over medium heat and add 2 tbsp (30 ml) olive oil.
6. After a couple of minutes, add 3 whole garlic cloves (skins removed) and crack in the egg. Fry for 3 to 4 minutes, until the garlic is lightly browned and the egg is well done. Transfer to a mortar with the parsley and a pinch of salt, and pound to a paste.
7. After the chickpeas have simmered for about 20 minutes, check that the potatoes are cooked through by piercing them with a toothpick. Then stir in the garlic and egg mixture until well combined and remove from the heat.
8. Transfer to shallow bowls and serve warm or at room temperature.

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

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