ANDALUSIAN CHICKPEA AND SPINACH SOUP
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
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
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Provided by Lauren Aloise
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
- Before the oil gets too hot, add the spinach (in batches if necessary)
- Sauté the spinach until just wilted and remove to strain in a colander
- Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
- Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
- Transfer the ingredients to a blender/food processor and add the sherry vinegar
- Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
- Return the paste to the saucepan and add your garbanzo beans and tomato sauce
- Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
- Add the spinach and stir gently until it is evenly incorporated and hot
- Season with salt and pepper
- Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
- Enjoy!
Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving
ANDALUSIAN CHICKPEA AND SPINACH SOUP
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
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.
More about "andalusian chickpea and spinach soup recipes"
FRANK CAMORRA'S ANDALUSIAN SPINACH AND CHICKPEAS
From gourmettraveller.com.au
Servings 4Estimated Reading Time 2 minsAuthor Frank CamorraTotal Time 1 hr 45 mins
- Soak chickpeas in 1 litre of water in a large bowl overnight. Drain, transfer to large saucepan of water, bring to the boil, add 250ml cold water, bring back to the boil, then reduce heat to low and simmer, topping up water as necessary until tender (40 minutes to 1 hour). Drain, reserving cooking liquid. Cool.
- For picada de pan, heat olive oil in a small frying pan over medium heat. Add garlic and stir until fragrant (2-3 minutes), then add bread, season to taste, and cook, turning halfway, until golden (2-3 minutes). Transfer bread and garlic to paper towels to drain and cool briefly, then tear bread into small pieces and remove skins from garlic. Pound bread and garlic with a mortar and pestle until large but even breadcrumbs. Add 50gm cooked chickpeas, 60ml reserved cooking liquid and season to taste with sea salt, then pound to break up chickpeas. Add another 50gm cooked chickpeas, and another 1-2 tbsp cooking liquid and pound to the consistency of coarsely mashed potato.
- Melt butter in a large saucepan over medium heat, add garlic and stir until light golden (1 minute), then add spinach and turn with tongs until wilted (2 minutes). Increase heat to high, add chickpeas and 400ml cooking liquid and cook, stirring occasionally and crushing a few of the chickpeas into the spinach, until heated through (5-6 minutes). Add 125gm picada de pan (reserve remainder; it's great with eggs) and spices, season to taste and stir to combine. Reduce heat to low and simmer until thickened and creamy (5-7 minutes), then stir in sherry vinegar. Drizzle with oil and serve with bread.
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