Best Andalusian Chick Pea Soup Recipes

ANDALUSIAN CONDIMENT SOUP

Andalusian Condiment Soup image

Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.

Provided by Soup Queen

Categories Low Protein

Time 2h45m

Yield 12 quarts, 48 serving(s)

Number Of Ingredients 33

Ingredients

1/2 cup butter
6 tablespoons olive oil
24 cups thinly sliced onions
18 tablespoons flour
12 cups tomato puree (#10 can)
8 quarts chicken stock
1/2 cup minced garlic
6 tablespoons red wine vinegar
2 tablespoons salt
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons crushed cumin seeds (I use mortar & pestle)
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon tarragon
1 tablespoon Tabasco sauce
cooked pasta (raviolis or tortellinis are excellent)
garbanzo beans
chopped parsley () or cilantro ()
crouton
chopped onion
tofu, cubes
sausage
meatballs
bay shrimp
any kind of leftover meat, chopped
sour cream (*)
lime wedge (*)
sliced olive
diced bell pepper
chopped tomato
sliced sauteed mushroom
shredded cheese, especially cheddar or parmesan cheese

Steps:

Melt butter in a large stock pot (at least 16-quart capacity).
Add oil and onions.
Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
Sprinkle flour over onions and blend well.
Gradually stir in tomato puree and stock (or water and soup base, see notes).
Add remaining ingredients and stir until well blended.
Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
Be sure to serve soup really hot as the condiments will cool it down.
Fill bowls with desired condiments, then ladle soup on top.
*In my opinion, lime, cilantro and sour cream are must-haves!
I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Andalusian Chickpea and Spinach Soup image

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

Ingredients

2 Tbsp olive oil
1 medium spanish onion, peeled and chopped
3 clove garlic, minced
14 oz canned diced tomatoes in juice,
3 tsp sweet paprika
salt, to taste
16 oz can chickpeas (garbanzo beans), undrained
1 lb potatoes, peeled and diced
1/4 c dry white wine
black pepper, to taste
2 c water
1 pinch saffron
1 lb fresh spinach leaves, stemmed and coarsely chopped

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.

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Andalusian Chickpea Soup is a traditional Spanish dish that has been savored across generations. It's a hearty and flavorful soup that's perfect for a cold and rainy day. This soup recipe has been passed down through history and has evolved to become one of the most popular dishes in the Andalusian region of Spain.

Origin of Andalusian Chickpea Soup

Andalusian Chickpea Soup is part of the rich culinary heritage of Andalusia. This southern region of Spain has a long history of cultural exchange and has been influenced by different cultures such as the Roman, Phoenician, and Moorish culture. The recipe of chickpea soup has been passed down through generations and has adapted over time to suit the tastes and preferences of different cultures.

Ingredients of Andalusian Chickpea Soup

The ingredients of Andalusian Chickpea Soup are simple and easily available. The key ingredients of the soup are chickpeas, chicken or vegetable broth, onion, garlic, paprika, and cumin. Other ingredients that can be added include potatoes, carrots, and celery.

Chickpeas:

Chickpeas are the main ingredient in this soup. They are high in protein and fiber and are a good source of vitamins and minerals.

Broth:

Chicken or vegetable broth is used to give the soup flavor and depth. It's important to use a good quality broth to ensure that the soup has a rich and robust taste.

Onion and Garlic:

Onion and garlic are used to add flavor to the soup. They are sautéed in oil to give the soup a sweet and savory taste.

Paprika:

Paprika is used to give the soup a rich color and smoky flavor. It's important to use a good quality paprika to ensure that the soup has a deep and spicy taste.

Cumin:

Cumin is used to add a warm and earthy flavor to the soup. It's important to use a good quality cumin to ensure that the soup has a strong and aromatic taste.

Potatoes, Carrots, and Celery:

These vegetables are optional but can be added to give the soup more texture and flavor. They are chopped and added to the soup along with the chickpeas.

Preparation of Andalusian Chickpea Soup

The preparation of the Andalusian Chickpea Soup is quite simple and straightforward. It involves a few basic steps that can be easily followed by anyone.

Soak the Chickpeas:

The first step is to soak the chickpeas in water for a few hours or overnight. This will make them soft and easier to cook.

Sauté the Onion and Garlic:

The next step is to sauté the onion and garlic in oil until they are soft and translucent.

Add the Spices:

The paprika and cumin are then added to the pan and sautéed for a few minutes until fragrant.

Add the Broth and Chickpeas:

The broth and chickpeas are then added to the pan and brought to a boil. The soup is then simmered for an hour or until the chickpeas are soft and cooked.

Add the Vegetables:

If using, the potatoes, carrots, and celery are added to the pan and cooked for an additional 30 minutes or until they are tender.

Serve:

The soup can be served hot and garnished with a drizzle of olive oil and sprinkling of fresh parsley or cilantro.

Conclusion

Andalusian Chickpea Soup is a delicious and nutritious dish that's perfect for a cold and rainy day. The recipe has been passed down through generations and has evolved to become one of the most popular dishes in Andalusia. The key ingredients of chickpeas, broth, onion, garlic, paprika, and cumin give the soup a rich and robust taste. The recipe is easy and straightforward and can be adapted to suit individual tastes and preferences.

Valuable Tips When Making Andalusian Chickpea Soup

Andalusian chickpea soup is a traditional Spanish dish that is popularly known as "Sopa de Garbanzos." This hearty soup is a perfect combination of delicious spices and tender chickpeas. It is easy to prepare, and the ingredients used are readily available. Here are some valuable tips that will help you make the best Andalusian chickpea soup.

1. Soak the Chickpeas Overnight

One of the essential tips is to soak the chickpeas overnight. Soaked chickpeas cook faster and quickly become tender. This saves you a lot of time in the cooking process. Additionally, soaking the chickpeas can help remove any toxins, making them easier to digest.

2. Use High-Quality Chickpeas

Chickpeas are the main ingredient in Andalusian chickpea soup, so it is essential to use high-quality ones. Fresh, high-quality chickpeas will cook faster, have better texture, and taste better. It is recommended to use chickpeas that are free from any dirt, debris or stones.

3. Use Fresh and Quality Ingredients

The quality of the ingredients that you use will directly affect the taste of the soup. Always choose fresh ingredients, and try to use quality spices to enhance the flavor of the soup. You can use fresh ingredients such as onions, garlic, tomatoes, and fresh herbs.

4. Add Smoked Paprika

Adding smoked paprika to the soup not only adds flavor, but it also gives the soup a smoky aroma. Smoked paprika has a unique flavor that sets it apart from regular paprika.

5. Use a Good Quality Stock

A good quality stock is the base of the soup. The stock adds flavor and depth to the soup. You can use chicken or vegetable stock for the soup. A homemade stock is always a better choice, but you can use store-bought stock if you don't have time to make it.

6. Cook the Soup Slowly

Andalusian chickpea soup needs to be cooked slowly over medium heat. This helps the chickpeas to become tender and absorb the flavor from the other ingredients. Slow cooking allows the flavors to blend and develop, resulting in a delicious, hearty soup.

7. Add a Splash of Sherry Vinegar

Adding a small amount of sherry vinegar adds a tangy flavor to the soup. The vinegar enhances the taste of the soup, and it cuts through the richness of the chickpeas. You can add a small splash of sherry vinegar towards the end of the cooking process.

8. Garnish the Soup

Garnishing the soup adds visual appeal and enhances the flavors. Fresh herbs, such as parsley, cilantro or chives, are excellent choices for garnishing the soup. You can also add a dollop of sour cream, croutons or freshly grated Parmesan cheese. In conclusion, Andalusian chickpea soup is an excellent dish that is perfect for any occasion. By following these tips, you'll make a delicious, hearty soup that your family and friends will enjoy. So, soak the chickpeas overnight, use high-quality ingredients, add smoked paprika, a good quality stock, cook the soup slowly, add a splash of sherry vinegar, and garnish the soup – and voila! You have a hearty, comforting Andalusian chickpea soup that is guaranteed to bring a smile to your face.