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.

No additional tips available.

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

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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.

Andalusian Chickpea and Spinach Soup

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