Spanish Poor Man’s Chickpeas | One of Spain’s Most Iconic Dishes

These Spanish poor man’s chickpeas, known as garbanzos a lo pobre, are what honest home cooking is all about. We’re talking easy to make, simple and affordable ingredients, and all done in about 40 minutes. Serve them next to a crunchy baguette and a bottle of Spanish wine for a great meal.

To make this recipe, I used canned chickpeas, which are also known as garbanzo beans. If you prefer, you can use dried chickpeas. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until they’re tender.

What takes this dish to the next level of goodness is the thickener. Made with just fried garlic, a fried egg, and parsley. I used a mortar & pestle to make the paste. But you can also use a food processor or even add the ingredients over a cutting board and finely chop them.

TIPS & TRICKS to Make this Recipe: You can serve these poor man’s chickpeas warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge or freeze for up to 3 months in an airtight container. When reheating, just add in some more liquid if needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Poor Man’s Chickpeas

5 from 1 vote

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Spanish Poor Man's Chickpeas | Garbanzos a lo Pobre

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 472 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 5 tbsp extra virgin olive oil (divided) 75 ml
• 1 medium onion
• 7 cloves garlic
• 1 green bell pepper
• 1 carrot (peeled)
• 1 tbsp red wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1 potato (peeled)
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 2 1/2 cups water 600 ml
• 1 large egg
• 2 tbsp chopped parsley 8 grams
• sea salt & black pepper

Instructions

1. Drain the cans of chickpeas into a colander and rinse under water, then shake off any excess water, cut the potato into small bite-sized pieces, roughly chop the onion, roughly chop 4 cloves garlic, finely chop the green bell pepper, and cut the carrot into small bite-sized pieces

2. Heat a large fry pan or stock pot with a medium heat and add in 3 tbsp (45 ml) olive oil

3. After a couple of minutes add in the chopped onion, garlic, green bell pepper, and carrot, mix continuously, after 4 minutes and the vegetables are lightly sauteed, add in the vinegar, paprika, and oregano, quickly mix together, then add in the chopped potato, drained chickpeas, and season with salt & pepper, mix together, then add in the water, raise to a high heat, and give it a gentle mix

4. Once it comes to a boil place a lid on the pan and lower to a low-medium heat

5. While the chickpeas are simmering heat a separate fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

6. After a couple of minutes add in 3 whole cloves of garlic (skins removed) and crack in the egg, fry the ingredients for 3 to 4 minutes or until the garlic is lightly browned and the egg is well done, then transfer the ingredients into a mortar, along with the parsley, and a pinch of salt, using a pestle pound down on the ingredients until you end up with a paste-like texture

7. After simmering the chickpeas for about 20 minutes the potatoes should be cooked through, you can always pierce them with a toothpick to ensure they are done, at this point add in the garlic and egg mixture, and mix together until well mixed, then remove from the heat

8. Transfer into shallow bowls, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Poor Man's Chickpeas | Garbanzos a lo Pobre

Amount Per Serving

Calories 472 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 47mg16%

Sodium 657mg29%

Potassium 914mg26%

Carbohydrates 54g18%

Fiber 14g58%

Sugar 4g4%

Protein 15g30%

Vitamin A 3184IU64%

Vitamin C 50mg61%

Calcium 136mg14%

Iron 4mg22%

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

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