Andalusian Chickpea and Spinach Soup Recipe

Name: Andalusian Chickpea and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Drain the chickpeas and combine with 1 quart fresh water in a large saucepan.
2
Bring to a boil, reduce the heat, cover and simmer 1 hour.
3
Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
4
Heat the oil over medium heat in a heavy soup pot and add the onion.
5
Cook, stirring, until tender, about 5 minutes.
6
Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds.
7
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.
8
Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water.
9
Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
10
Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes.
11
Add freshly ground pepper, taste and adjust seasoning, and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Andalusian Chickpea and Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andalusian Chickpea and Spinach Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions