Health benefits:
A traditional stew from Southern Spain consisting of chickpeas, potatoes and peppers. The stew is thickened up by adding a mixture of fried egg, garlic, and bread. Simple yet delicious and full of prebiotic fibre from the chickpeas.
Potaje de Garbanzos
2
20 mins
£3.00
Ingredients
- 1 small onion
- 1 large potato
- 1/2 pepper red pepper
- 1/2 pepper green pepper
- 1 large tomato
- 4 cloves of garlic
- 2 cans of chickpeas
- 1 pint of veg stock
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- salt
- black pepper
- parsley
- bread (baguette works best)
- egg
- extra virgin olive oil (EVOO)
OPTIONAL EXTRAS
- boiled egg
Method
- Heat oil on medium heat in a deep pan or dish
- Finely chop the onion and peppers
- Chop the potato into 1cm chunks
- Fry these for around 5 minutes
- Add the garlic and cook for a further 2 minutes
- Grate the tomato and add the pulp
- Once thickened, add the paprika, salt, black pepper, canned chickpeas, and stock
- Bring to simmer and cover. Cook for around 20 minutes
- Whilst that cooks, gently heat some oil in a small frying pan
- Chop the garlic and fry for two minutes, remove then add the egg, cook through (no runny yolk), remove, then tear the bread into chunks and fry until golden
- Add these to a mortar and pestle or food processor with some fresh parsley and salt. Grind to a paste
- Add the paste to the cooked stew and cook for another 2-3 minutes with the lid off until the stew thickens
- Serve with more fresh parsley, a drizzle of EVOO, and the rest of the baguette. You can also add a boiled egg too!
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