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

These Spanish Chickpeas with Eggs, known as Garbanzos con Huevos, are packed with amazing textures & flavors, made with simple heart-healthy ingredients and all done in under 30 minutes. Serve this dish for any meal of the day, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe I used jarred chickpeas, which is the same thing as the canned ones. Of course you can always use dried chickpeas if you like. Just soak them overnight in plenty of water. Then simmer the following day for 1 to 2 hours or until tender.

What really flavors this dish is the sweet smoked Spanish paprika and the ground cumin. You can add more spices or even use different ones. But by using this combination, which is very typical in the south of Spain, is what gives this dish that Authentic Spanish touch.

TIPS & TRICKS to Make this Recipe: When poaching the eggs, make sure the water is simmering and not boiling. Otherwise the eggs will break apart. You can make the chickpeas ahead of time. They will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA

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Watch the Video Below on How to Make Spanish Chickpeas with Eggs

5 from 2 votes

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Spanish Chickpeas with Eggs

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 281 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 eggs
• 1/2 tbsp white wine vinegar 9 ml
• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 6 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1 gram
• 1 cup canned tomato sauce 250 grams
• 20 oz canned chickpeas 20 oz / 570 grams
• 2 tbsp chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a sauce pan half ways with water, add in the white wine vinegar and heat with a medium heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, finely chop the onion and roughly chop the garlic, add into the pan with the hot oil, mix continuously

4. After 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, can of chickpeas (drained & rinsed beforehand), the chopped parsley and season with sea salt & black pepper, mix together, then simmer without mixing

5. Once the water comes to a simmer in the sauce pan, whisk it together to create a whirlpool, then immediately add in one egg, let it sit for 3 to 4 minutes or until the egg whites are cooked through, then using a slotted spoon gently remove the egg and add into a plate with paper towels, poach the rest of the eggs in the exact same method

6. Once all the eggs have been poached, move back to the chickpeas, after simmering them for a little over 10 minutes and the tomato sauce has thickened, remove from the heat

7. Transfer into shallow bowls, top each one of with a poached egg, season the egg with black pepper and some chopped parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Chickpeas with Eggs

Amount Per Serving

Calories 281 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 164mg55%

Sodium 1041mg45%

Potassium 518mg15%

Carbohydrates 26g9%

Fiber 8g33%

Sugar 3g3%

Protein 14g28%

Vitamin A 943IU19%

Vitamin C 10mg12%

Calcium 102mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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