ANDALUSIAN CHICKPEA AND SPINACH SOUP
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
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
CHICKPEA SOUP WITH SPINACH (POTJE DE GARBANZO CON ACELGA)
Posted for Zaar World Tour - Norway. I have not tried this recipe. Prep time includes soaking time for peas.
Provided by Bayhill
Categories Spinach
Time 14h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans in enough cold water to cover for 12 hours; drain well.
- In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
- Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
- Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.
SPANISH CHICKPEA SOUP
This is a lovely comforting soup, lifted by the addition of chorizo sausage. A popular winter soup in our house. Time does not include soaking time for chickpeas (though you can use tinned to save the effort)
Provided by JustEmma
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
- Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
- Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
- Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
- Remove the clove studded onion and season the soup with salt and pepper to taste.
- Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
- Whilst reheating, toast some almond flakes until lightly brown under the grill.
- Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.
Nutrition Facts : Calories 393.4, Fat 19.2, SaturatedFat 5.5, Cholesterol 28.1, Sodium 408.6, Carbohydrate 37.6, Fiber 10.5, Sugar 6.7, Protein 19
GARLIC, SPINACH, AND CHICKPEA SOUP
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
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
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