Potaje de Garbanzos


20 mins


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.


  • 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)


  • boiled egg


  1. Heat oil on medium heat in a deep pan or dish
  2. Finely chop the onion and peppers
  3. Chop the potato into 1cm chunks
  4. Fry these for around 5 minutes
  5. Add the garlic and cook for a further 2 minutes
  6. Grate the tomato and add the pulp
  7. Once thickened, add the paprika, salt, black pepper, canned chickpeas, and stock
  8. Bring to simmer and cover. Cook for around 20 minutes
  9. Whilst that cooks, gently heat some oil in a small frying pan
  10. 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
  11. Add these to a mortar and pestle or food processor with some fresh parsley and salt. Grind to a paste
  12. Add the paste to the cooked stew and cook for another 2-3 minutes with the lid off until the stew thickens
  13. 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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