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.

Here are our top 2 tried and tested recipes!

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!