To make this recipe I used already boiled chickpeas, but we can use them dry and boil them ourselves. In this case, we soak them overnightThe next day we drain them, put a pot of water on the fire and when it boils, add the chickpeas.
When they are tender we drain them. From the drained chickpeas, we remove half a ladle and reserve them. Peel the onion, garlic and tomato and we grind them separately. In a saucepan, add a little oil and fry the onion, then add the garlic and tomato and let it cook together.
Add the water, the piece of grease and bring to a boil. When it boils, add the chickpeas, salt and bring to a boil. Meanwhile, we peel the boiled egg and crush it with the half ladle of chickpeas that we had reserved, if necessary we can add a little water of the casserole.
We add the egg to the casserole, stirring to integrate. We also add a little marjoram and sweet paprika. We rectify salt. Let it boil for a few more minutes, remove the piece of grease and lower the heat.