Spanish poor man's chickpeas

Drain two cans of chickpeas in a colander and rinse them under water.

Cut one peeled medium potato into small bite-sized cubes, roughly chop one medium onion and 4 cloves of garlic, finely chop one green bell pepper and cut one peeled carrot into small pieces.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

After a couple of minutes add all the chopped vegetables except the potato and mix continuously so they sauté evenly, about 4 minutes, until lightly sautéed.

Add 1 tablespoon of red wine vinegar, 1 teaspoon of sweet smoked Spanish paprika and 1 teaspoon of dried oregano and mix quickly; the vinegar with the spices and herbs makes the ingredients aromatic.

Add the chopped potato and the drained chickpeas, season generously with sea salt and freshly cracked black pepper, and mix gently.

Add 2 and a half cups of water and turn the heat to high.

Once it comes to a boil put the lid on, lower to a low medium heat and simmer 15 to 20 minutes until the potatoes are just cooked through.

In a separate fry pan over medium heat add 2 tablespoons of extra virgin olive oil.

Add 3 whole peeled cloves of garlic and crack in one egg; fry a couple of minutes until the garlic is lightly browned and the yolk is fully cooked.

Transfer the garlic and egg to a mortar, add 2 tablespoons of chopped parsley and a pinch of sea salt, and pound with the pestle to a paste-like texture.

Remove the lid; the potatoes should pierce easily with a toothpick. Simmer longer and add more liquid if they need it.

Add the egg and garlic mixture, mix gently once more, take the pan off the heat and transfer to a shallow bowl.