Andalusian Chickpea And Spinach Soup Recipe

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Andalusian Chickpea and Spinach Soup

Vickie Parks


This is a Spanish soup recipe (from the Andalusian region of Spain). The original recipe featured dry chickpeas that are soaked for 15 to 18 hours, and then they're boiled for 2 1/2 to 3 hours to soften enough to be ready to add to the soup recipe. This version utilizes pre-cooked (canned) chickpeas that are already softened, in order to significantly shorten the cooking time.

If you have the time, you certainly can use 1 pound dry chickpeas. But start the day before you prepare the soup, as it takes about 20 hours to soak and boil them.

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10 Min


55 Min


Stove Top


2 Tbsp
olive oil
1 medium
spanish onion, peeled and chopped
3 clove
garlic, minced
14 oz
canned diced tomatoes in juice,
3 tsp
sweet paprika
salt, to taste
16 oz
can chickpeas (garbanzo beans), undrained
1 lb
potatoes, peeled and diced
1/4 c
dry white wine
black pepper, to taste
2 c
1 pinch
1 lb
fresh spinach leaves, stemmed and coarsely chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Other Tag: Healthy