Spanish Chickpea Soup Recipe

Name: Spanish Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried chickpeas (garbanzo beans); 1 tablespoon olive oil; 1 1/2 cups chopped onion; 4 ounces dry-cured Spanish chorizo, diced; 5 garlic cloves, minced; 3 1/2 cups water; 2 1/2 cups fat-free, lower-sodium chicken broth; 2 bay leaves; 4 cups baby spinach; 1 tablespoon sherry vinegar; 1/2 teaspoon freshly ground black pepper; 3/8 teaspoon kosher salt; 1/4 teaspoon crushed red pepper

Servings: persons

8 ounces dried chickpeas (garbanzo beans)
1 tablespoon olive oil
1 1/2 cups chopped onion
4 ounces dry-cured Spanish chorizo, diced
5 garlic cloves, minced
3 1/2 cups water
2 1/2 cups fat-free, lower-sodium chicken broth
2 bay leaves
4 cups baby spinach
1 tablespoon sherry vinegar
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1/4 teaspoon crushed red pepper

1
["Sort and wash chickpeas. Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in oil. Add onion; cook, stirring constantly, 3 minutes. Add chorizo and garlic; cook, stirring constantly, 2 minutes. Add chickpeas, water, broth, and bay leaves to cooker. Turn cooker off.", "Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 75 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).", "Remove bay leaves; discard. Add spinach and remaining ingredients, stirring just until spinach wilts. Ladle soup into 6 bowls. Serve immediately.", "Pressure-Perfect Tip: Brown the onion, garlic, and sausage before cooking the chickpeas. The browned bits formed on the bottom of the pot give this dish its rich flavor."]

604

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 13 ingredients. The key ingredients include: 8 ounces dried chickpeas (garbanzo beans), 1 tablespoon olive oil, 1 1/2 cups chopped onion, 4 ounces dry-cured Spanish chorizo, diced, and more.

Yes, Spanish Chickpea 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.

Spanish Chickpea Soup

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