This Garbanzo Bean Stew is one of Spain's Best-Kept Secrets

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Put the eggs in a saucepan and add water to 1/2 inch (1.25 cm) above the eggs. Bring to a boil over high heat, then cover, turn off the heat and let sit for 10 to 11 minutes.
2. Meanwhile, heat the olive oil in a stock pot over medium heat.
3. While the oil heats, finely chop the onion and roughly chop the garlic.
4. Add the chopped onion to the pot and stir continuously. After 3 to 4 minutes, when the onion is translucent, turn off the heat.
5. In a mortar, combine the chopped garlic, saffron, parsley and a pinch of sea salt. Pound with a pestle to a paste.
6. Once the eggs are hard-boiled, peel them, cut each in half, remove the yolks and roughly chop the whites.
7. Add the yolks to the mortar with the garlic paste and the sautéed onion from the pot. Pound until creamy and paste-like.
8. Drain and rinse the chickpeas, then transfer them to the same pot. Add enough water to just barely cover them, add the bay leaves and bring to a boil over high heat.
9. Once boiling, add the garlic and yolk paste, the chopped whites, dried thyme, sea salt and a generous amount of black pepper. Stir, cover, lower to low-medium heat and simmer for 10 minutes.
10. Serve in shallow bowls, garnished with fresh parsley.

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