Spain´s Most EPIC Garbanzo Bean Dish | Garbanzas Canarias Recipe
Spain is known for having some great garbanzo bean dishes, and these Spanish Garbanzos with Fried Potatoes are no exception. This dish is packed with so many beautiful flavors, it´s easy to make and comes together in a little over 30 minutes.
This dish hails from the Spanish canary islands, where it´s known as Garbanzas Canarias. There are many different variations of this dish, but this version is by far, the most flavorful one of the bunch.
What flavors this dish is the sweet smoked Spanish paprika, ground cumin and the saffron. The combination of these spices really give this dish that beautiful Spanish touch. I also added a little vegetable broth to flavor the chickpeas. This adds a beautiful depth of goodness to the over-all dish.
TIPS & TRICKS to Make these Garbanzas Canarias: I used baby new potatoes, but you can use any potatoes you like. If you use bigger potatoes, just cut them into smaller bite sized pieces. I decorated the fried potatoes through the outside of the dish, but you can just add them over the garbanzos.
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Spanish Garbanzo Beans with Fried Potatoes
FOR THE GARBANZO BEANS
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 1 red bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1 grams
- 1 cup tomato sauce 225 grams
- 2 cups canned chickpeas 570 grams / 20 ounces
- 1/2 cup vegetable broth 125 ml
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- handful fresh parsley
- pinch sea salt
- dash black pepper
FOR THE POTATOES
- 1/2 cup extra virgin olive oil 120 ml
- 6 baby new potatoes
- pinch sea salt
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, at the same time heat another large fry pan with a medium heat and add in 1/2 cup extra virgin olive oil
Meanwhile, finely dice 1/2 onion, roughly chop 4 cloves garlic, roughly chop 1 red bell pepper and cut 6 baby new potatoes into rounds that are 1/4 inch (.635 cm) thick
Add the onion, garlic and red bell pepper into the pan with the 2 tbsp olive oil, mix together, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 cup tomato sauce, the garbanzo beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in a generous 1/2 cup vegetable broth, 1/4 tsp saffron threads and a bay leaf, mix together and simmer on a medium heat
While the garbanzos are simmering, add the cut potatoes into the other fry pan with the 1/2 cup olive oil, fry the potatoes for 13 to 15 minutes, or until golden fried, transfer into a dish with paper towels and season the potatoes with sea salt
After simmering the garbanzos for 15 minutes and the majority of the broth has been absorbed, but there´s still a little left, they are ready to go, transfer into serving dishes, add the fried potatoes into the dish and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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