Andalusian Chickpea And Spinach Soup Recipes

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Andalusian Chickpea and Spinach Soup image

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

Steps:

Drain the chickpeas 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.
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 remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

GARLIC, SPINACH, AND CHICKPEA SOUP

Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

ANDALUSIAN SPINACH

Andalusian Spinach image

A terrific side dish to serve with ham or roast chicken. This comes from chefs Rick Tramonto and Gale Gand but I found it in the Chicago Tribune some years ago. It's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)

Provided by Hey Jude

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh spinach
1/3 cup olive oil
4 cloves garlic, peeled
4 slices bread, crusts removed and cut into 4 triangles each
1 teaspoon paprika
1/8 teaspoon ground cumin
1 1/2 cups canned chick-peas, drained (garbanzo beans)
vinegar, preferably sherry vinegar
salt
fresh ground black pepper

Steps:

Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
Remove garlic from oil and set aside.
Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
Add additional water if mixture becomes too dry.
Place mixture in a warmed serving dish and garnish with remaining toast triangles.

HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

Make and share this Hearty Spinach and Chickpea Soup recipe from Food.com.

Provided by spatchcock

Categories Clear Soup

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups uncooked brown rice
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces fresh shiitake mushrooms, stems removed, thinly sliced (about 4 cups)
6 cups store-bought low sodium chicken broth or 6 cups vegetable broth
1/2 teaspoon dried rosemary, crumbled
1 (15 ounce) can chickpeas, drained and rinsed
2 (5 ounce) bags baby spinach leaves
coarse salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Nutrition Facts : Calories 672.4, Fat 13.5, SaturatedFat 4, Cholesterol 11, Sodium 683.1, Carbohydrate 114.4, Fiber 11.1, Sugar 5.2, Protein 27.9

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