Pairs well with Spanish Poor Man's Chickpeas (Garbanzos a lo Pobre)
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Spanish Poor Man's Chickpeas (Garbanzos a lo Pobre)
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A classic Spanish dish traditionally made by farmers using simple ingredients. This hearty chickpea stew with potatoes and vegetables is flavored with smoked paprika, oregano, and a garlic-fried egg mixture, offering deep, aromatic flavors in about 40 minutes.
00:40:00 total
Serves 4
easy
Main Various
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Ingredients
- canned chickpeas - 2 cans (about 15 oz (440 g) and 12 oz (440 g) cans, drained and rinsed)
- potato - 1 medium (peeled and cut into small bite-sized cubes; new potato, Yukon Gold, Golden Light, or red potato can be used)
- onion - 1 medium (roughly chopped)
- garlic cloves - 7 cloves (4 cloves roughly chopped for sautéing; 3 whole cloves peeled for frying)
- green bell pepper - 1 (roughly chopped)
- carrot - 1 medium (peeled and cut into small bite-sized pieces)
- extra virgin olive oil - 5 tablespoons (3 tbsp for sautéing vegetables; 2 tbsp for frying garlic and egg)
- red wine vinegar - 1 tablespoon (can substitute cherry vinegar or apple cider vinegar)
- sweet smoked Spanish paprika - 1 teaspoon (approximately 2.5 g)
- dried oregano - 1 teaspoon (approximately 1 g)
- sea salt - to taste (used generously for seasoning)
- black pepper - to taste (freshly cracked)
- water - 2 1/2 cups (about 600 ml; can substitute vegetable or chicken broth)
- egg - 1 (used for frying with garlic)
- fresh parsley - 2 tablespoons (chopped, about 8 g)
Instructions
- Prepare Chickpeas and Vegetables: Drain and rinse the canned chickpeas. Peel and cube the potato. Roughly chop the onion, garlic (4 cloves), green bell pepper, and carrot.
- Sauté Vegetables: Heat 3 tablespoons (45 ml) of extra virgin olive oil in a large frying pan or stock pot over medium heat. Add the chopped onion, garlic (4 cloves), bell pepper, and carrot. Continuously stir and sauté for about 4 minutes until lightly softened.
- Add Vinegar and Spices: Add 1 tablespoon (15 ml) red wine vinegar, 1 teaspoon sweet smoked Spanish paprika, and 1 teaspoon dried oregano to the sautéed vegetables. Mix well to make the ingredients aromatic.
- Add Potato and Chickpeas: Add the cubed potato and drained chickpeas to the pan. Season generously with sea salt and freshly cracked black pepper. Gently mix to combine.
- Add Liquid and Simmer: Pour in 2 1/2 cups (600 ml) of water (or broth if preferred). Increase heat to high and bring to a boil. Once boiling, cover with a lid, reduce heat to low-medium, and simmer for 15 to 20 minutes until potatoes are tender.
- Prepare Garlic and Egg Mixture: In a separate frying pan, heat 2 tablespoons (30 ml) extra virgin olive oil over medium heat. Add 3 whole peeled garlic cloves and crack in 1 egg (crack into a bowl first to avoid shells). Fry until garlic is lightly browned and egg is fully cooked.
- Make Paste: Remove garlic and egg from heat and transfer to a mortar. Add 2 tablespoons (8 g) chopped parsley and a pinch of sea salt. Pound with a pestle until a paste-like texture forms. Alternatively, use a food processor or finely chop on a cutting board.
- Combine and Serve: Remove lid from chickpea mixture. Add the garlic and egg paste to the pan and gently mix until well combined. Remove from heat and serve warm, ideally with crunchy baguette and Spanish red wine.
