Andalusian Chickpea & Spinach Soup
February 07, 2021
"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!"
- 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
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.)
Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes.
Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds.
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.
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.
Stir in the rest of the garlic, the saffron and the spinach and simmer another 5 minutes.
Add pepper, adjust seasonings to taste, and serve with crusty bread.
Tips & Variations
No special items needed.