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
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
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
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
SPANISH CHICKPEA SOUP
This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.
Provided by Dreamer in Ontario
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
- Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
- Add stock and bring to boil.
- Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
- Remove bay leaf and puree soup.
- Add butter and lemon juice.
- Simmer until heated through.
- Serve hot.
SPANISH CHICKPEA SOUP
Categories Soup/Stew Bean Tomato Low Fat Vegetarian Quick & Easy Winter Healthy
Yield 4 bowls
Number Of Ingredients 11
Steps:
- Combine first four ingredients in 2 quart glass casserole. Cover and microwave on high for 3 minutes or until onion is soft. Add remaining ingredients. Mix together. Cover and microwave on high for 9 minutes or until carrots are tender. Remove bay leaf. Transfer half of soup to blender or food processor and puree until smooth. Return to remaining soup. Microwave 1 minute on high. Serve garnished with parsley and a dollop of sour cream.
More about "spanish chickpea soup recipes"
SPANISH CHICKPEA STEW | A TIMELESS SPANISH DISH
From spainonafork.com
5/5 (7)Category Main CourseCuisine SpanishEstimated Reading Time 3 mins
- Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince 4 cloves of garlic
- Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 to 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the chopped green & red bell pepper, continue to mix with the olive oil, after 5 minutes and the bell peppers are soft, add in the chopped potatoes, drained chickpeas, 1 tsp sweet smoked paprika, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups of cold water and 1/4 tsp saffron threads, give it a mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- After 20 to 25 minutes the potatoes should be perfectly cooked, remove the lid from pan, pierce a potato with a toothpick, if it easily goes in, the potatoes are done, remove the stock pot from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
SPANISH CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 10 mins
- Sort and wash chickpeas. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add onion; cook, stirring constantly, 3 minutes. Add chorizo and garlic; cook, stirring constantly, 2 minutes. Add chickpeas, water, broth, and bay leaves to cooker. Turn cooker off.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 75 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
- Remove bay leaves; discard. Add spinach and remaining ingredients, stirring just until spinach wilts. Ladle soup into 6 bowls. Serve immediately.
SLOW-COOKER SPANISH CHICKPEA SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 5 hrs 15 minsCategory Healthy Saffron RecipesCalories 469 per serving
- Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.
- Place chicken in a 6-quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours.
- Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook until it is tender, about 30 minutes. Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup; season with pepper. Serve sprinkled with parsley.
SPANISH CHICKPEA STEW (ESPINACAS CON GARBANZOS)
From themediterraneandish.com
ONE-HOUR SPANISH CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
SPANISH CHICKPEA CHORIZO STEW - A SAUCY KITCHEN
From asaucykitchen.com
SPANISH CHICKPEA, CHORIZO AND PRAWN SOUP RECIPE
From eggwansfoododyssey.com
CHILEAN CHICKPEA SOUP - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
SPANISH CHICKPEA STEW | A TIMELESS SPANISH DISH - YOUTUBE
From youtube.com
10 HEALTHFUL CHICKPEA SOUPS FROM AROUND THE WORLD - CLEAN PLATES
From cleanplates.com
SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS) - SPANISH SABORES
From spanishsabores.com
RECIPE: MADRID STYLE CHICKPEA AND VEGETABLE STEW. SPANISH CUISINE ...
From spain.info
SPANISH SHRIMP WITH CHICKPEAS RECIPE - SPANISH RECIPE BLOG
From spanishsabores.com
SPANISH-STYLE CHICKEN & CHICKPEA SOUP - SWANSON
From campbells.com
10 TRADITIONAL SPANISH SOUPS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
SPANISH CHICKPEA STEW WITH SPINACH - VEGGIES SAVE THE DAY
From veggiessavetheday.com
SPANISH CHICKPEA SOUP WITH CHORIZO, PAPRIKA AND SAFFRON
From caribbeangreenliving.com
SPANISH CHICKPEA SOUP WITH SPINACH - LA ESPAñOLA OLIVE OIL
From laespanolaoliveoil.com
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
From themediterraneandish.com
SPANISH CHICKPEA STEW - THE STINGY VEGAN
From thestingyvegan.com
SPANISH CHICKPEA AND SPINACH SOUP - LOW CARB VERSION
From farmtojar.com
IMMUNE BOOSTING SPANISH CHICKPEA SOUP (VEGAN AND …
From vitaclaychef.com
BEST SPANISH SHRIMP AND CHICKPEA STEW RECIPE - HOW TO MAKE …
From 177milkstreet.com
SMOKY SPANISH CHICKPEA SOUP - VEGAN INSTANT POT RECIPE
From anothermusicinadifferentkitchen.com
SPANISH BEAN SOUP RECIPE -EASY GARBANZO BEAN SOUP
From visitsouthernspain.com
SPANISH CHORIZO AND CHICKPEA STEW - FOOD AND JOURNEYS
From foodandjourneys.net
SPANISH CHICKPEA & RED BELL PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: SPANISH CHICKPEA SOUP STEP BY STEP WITH PICTURES
From handy.recipes
SPANISH CHICKPEA SOUP - PLAIN.RECIPES
From plain.recipes
SPANISH CHICKPEA SOUP WITH SPINACH
From laespanolaoliveoil.com.au
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPANISH CHICKPEA STEW – GARDEN & GUN
From gardenandgun.com
SPANISH CHICKPEAS WITH SPICY PAPRIKA TOMATO SAUCE
From spainonafork.com
SPANISH CHICKPEA STEW | NOT A CHEF - COMFORT FOOD RECIPES
From notacheftv.com
28 BEST SPANISH SOUP RECIPES - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
COCIDO DE GARBANZOS (SPANISH CHICKPEA STEW) - BY
From muydelish.com
SPANISH CHICKPEA SOUP - DREW & COLE
From drewandcole.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPANISH CHICKPEA SOUP WITH SPINACH AND TOMATO RECIPE
From womanandhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #vegetables #spanish #easy #european #beginner-cook #vegetarian #food-processor-blender #stove-top #dietary #chick-peas-garbanzos #carrots #onions #taste-mood #savory #equipment #small-appliance
You'll also love