Andalusian Chickpea & Spinach Soup

6
Servings
20m
Prep Time
2 1/2h
Cook Time
2h 20m
Ready In


"This is from a region in Spain famous for its cuisine, including this hearty peasant soup. Time to cook will be less if you used canned garbanzo beans!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (326.1 g)
  • Calories 124.8
  • Total Fat - 4.9 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 28 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.2 g
  • Protein - 2.5 g
  • Calcium - 30.4 mg
  • Iron - 1 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.1 mg

Step 1

Drain the chickpeas that you have soaked and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour. (Or continue with the next step if you're using canned garbanzo beans/chickpeas.)

Step 2

Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes.

Step 3

Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds.

Step 4

Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.

Step 5

Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.

Step 6

Stir in the rest of the garlic, the saffron and the spinach and simmer another 5 minutes.

Step 7

Add pepper, adjust seasonings to taste, and serve with crusty bread.

Tips & Variations


No special items needed.