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

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

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

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

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

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

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

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