Vegetable Soup With Chickpeas and Spinach Recipe

Name: Vegetable Soup With Chickpeas and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbanzo beans, soaked overnight and drained; 6 cups water; kosher salt; 4 slices baguette; 1 ½ tablespoons sherry wine vinegar; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 2 medium ripe tomatoes, peeled seeded and chopped or 1 cup canned chopped tomato with juice; 2 teaspoons paprika; 1 lb potato, diced; fresh ground black pepper; 1 lb spinach, stemmed and chopped; 3 tablespoons pine nuts (optional); ¼ cup fresh flat leaf parsley, chopped; 1 pinch saffron, crumbled; 1 large egg, hard-cooked and chopped

Servings: persons

1 cup dried garbanzo beans, soaked overnight and drained
6 cups water
kosher salt
4 slices baguette
1 ½ tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium ripe tomatoes, peeled seeded and chopped or 1 cup canned chopped tomato with juice
2 teaspoons paprika
1 lb potato, diced
fresh ground black pepper
1 lb spinach, stemmed and chopped
3 tablespoons pine nuts (optional)
¼ cup fresh flat leaf parsley, chopped
1 pinch saffron, crumbled
1 large egg, hard-cooked and chopped

1
Combine the drained chickpeas and 4 c of the water in a large saucepan.
2
Bring to a boil, reduce the heat, cover, and simmer for 1 hour.
3
Add 1 t salt and continue to simmer until tender, 30 minutes to 1 hour.
4
Toast the bread until golden and tear it into smaller pieces.
5
Place in a small bowl and douse with the vinegar.
6
Heat the oil in a heavy soup pot over medium heat and add the onion.
7
Cook, stirring, until it begins to soften, abut 3 minutes.
8
Add 1/3rd of the garlic, the tomatoes, and the paprika, and cook, stirring often, until the tomatoes cook down to a thick paste, 10-15 minutes.
9
Add the chickpeas with their liquid, the potatoes, another teaspoon of salt, pepper, and the remaining 2 c water.
10
Bring to a boil reduce the heat to low, and simmer until the potatoes are tender, about 30 minutes.
11
Stir in the spinach and simmer another 10 minutes.
12
Taste and adjust seasoning.
13
Add the remaining garlic, the soaked bread, pine nuts, parsley, saffron, and hard-cooked egg to the soup.
14
Stir once, turn off the heat, and let the soup rest for 10 minutes.
15
Serve hot.

508

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 17 ingredients. The key ingredients include: 1 cup dried garbanzo beans, soaked overnight and drained, 6 cups water, kosher salt, 4 slices baguette, and more.

Yes, Vegetable Soup With Chickpeas and Spinach 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.

Vegetable Soup With Chickpeas and Spinach

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