andalusian chickpea and spinach soup

Name: Andalusian Chickpea and Spinach Soup
Prep time: 10 min
Cook time: 55 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 tablespoon(s) olive oil; 1 medium spanish onion, peeled and chopped; 3 clove(s) garlic, minced; 14 ounce(s) canned diced tomatoes in juice,; 3 teaspoon(s) sweet paprika; - salt, to taste; 16 ounce(s) can chickpeas (garbanzo beans), undrained; 1 pound(s) potatoes, peeled and diced; 1/4 cup(s) dry white wine; - black pepper, to taste; 2 cup(s) water; 1 pinch(es) saffron; 1 pound(s) fresh spinach leaves, stemmed and coarsely chopped

11 Pinches

Vickie Parks

Renton, WA

Updated on Jan 23, 2016

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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prep time 10 Min

cook time 55 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
1 medium spanish onion, peeled and chopped
3 cloves garlic, minced
14 ounces canned diced tomatoes in juice,
3 teaspoons sweet paprika
- salt, to taste
16 ounces can chickpeas (garbanzo beans), undrained
1 pound potatoes, peeled and diced
1/4 cup dry white wine
- black pepper, to taste
2 cups water
1 pinch saffron
1 pound fresh spinach leaves, stemmed and coarsely chopped

How To Make andalusian chickpea and spinach soup

Step 1

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.

Step 2

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.
Step 3

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.
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