Possibly the BEST Chickpea Recipe EVER | Spanish Garbanzos a la Navarra
These Spanish Garbanzos a la Navarra, which is basically chickpeas with a roasted red pepper sauce, are packed with the most incredible flavors, easy to make and done in just 30 minutes. Serve this dish as a main course or even as a side dish, next to some grilled fish.
This recipe hails from the region of Navarra in the north of Spain. Where the famous running of the bulls are held every July, during the festival of San Fermin in the historic city of Pamplona.
To make this dish, I used Spanish jarred chickpeas (10% OFF Your First Order with Code ¨ONAFORK¨). Which is the same thing as the canned ones. However, you can also use dried chickpeas. Just soak them in plenty of water overnight. Then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: To make the roasted red pepper sauce I used a food processor. But you can also use a handheld blender or even a stand up blender.
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Watch the Video Below on How to Make Spanish Garbanzos a la Navarra
Spanish Garbanzos a la Navarra
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 1 carrot
- 4 cloves garlic
- 1 tomato
- 4 jarred roasted red bell peppers
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 3 cups canned chickpeas 540 grams
- 1 1/2 cups cold water 355 ml
- handful fresh parsley
- pinch sea salt
- dash black pepper
Roughly chop the onion, finely chop the carrot (peeled & washed), roughly chop the garlic and roughly chop the tomato
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in the cut vegetables (except for the tomato), mix with the olive oil, after 5 minutes and the vegetables are lightly browned, add in the chopped tomato, continue to mix, after 3 minutes add in 4 jarred roasted red bell peppers, 1 tsp sweet smoked Spanish paprika and season with sea salt & black pepper, mix together and turn off the heat
Once the mixture has slightly cooled off, add into a food processor, process until well mixed, then add in 1 1/2 cups water and continue to process until you end up with a smooth texture
Add the sauce back into the same pan, heat with a medium heat, once it comes to a light boil, add in the chickpeas (drained & rinsed), season with sea salt & black pepper, mix together, then add a lid on the pan and lower to a low heat
After 10 minutes remove the pan from the heat, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
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