Best 2 Andalusian Chickpea And Spinach Soup Recipes

Andalusian chickpea and spinach stew is a traditional dish from the southern region of Spain, Andalusia. It is a flavorful and comforting soup, perfect for a cold winter day or a quick and easy meal. This soup is made with a variety of vegetables, including chickpeas, spinach, tomatoes, and bell peppers, and is seasoned with cumin, paprika, and garlic. The result is a delicious and nutritious soup that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

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

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Andalusian Chickpea and Spinach Soup image

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,...

Provided by Vickie Parks

Categories Bean Soups

Time 1h5m

Number Of Ingredients 13

Ingredients

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 water
1 pinch saffron
1 lb fresh spinach leaves, stemmed and coarsely chopped

Steps:

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.
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.
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.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't skip the sautéing step: Sautéing the vegetables in olive oil helps to caramelize them and bring out their flavor.
Use a good quality vegetable broth: This will give your soup a rich, flavorful base.
Don't overcook the chickpeas: They should be tender but still hold their shape.
Add the spinach at the end of cooking: This will help to preserve its nutrients and bright green color.
Season to taste: Add salt, pepper, and other spices to taste. A squeeze of lemon juice can also brighten up the flavors.
Serve with your favorite toppings: Croutons, grated Parmesan cheese, or a dollop of yogurt are all great options.

Conclusion:

Andalusian Chickpea and Spinach Soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!