Best Andalusian Chickpea And Spinach Soup Recipes

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ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

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

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

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

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

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 and spinach soup is a classic Spanish dish that is perfect for chilly evenings. This soup is packed with protein and nutrients thanks to the chickpeas and spinach. The dish has a thick and creamy consistency, and its flavors are enhanced by the addition of spices like cumin, smoked paprika, and garlic.

History of Andalusian Chickpea and Spinach Soup

Andalusian chickpea and spinach soup is a traditional dish that originates from the Andalusia region in southern Spain. The region is famous for its flavorful cuisine, and this soup is no exception. The soup is believed to have Moorish roots, as it contains ingredients and spices that were introduced to Spain during the Moorish occupation from the 8th to the 15th century.

Ingredients

To make Andalusian chickpea and spinach soup, you will need the following ingredients:
  • 2 cups of cooked chickpeas
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 2 cups of baby spinach leaves
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of smoked paprika
  • 4 cups of vegetable broth
  • 1/4 cup of olive oil
  • Salt and pepper to taste

Instructions

To make Andalusian chickpea and spinach soup, follow these instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic and sauté until they are soft and translucent.
  3. Add the chopped bell pepper and sauté for another 5 minutes.
  4. Add the cooked chickpeas, cumin powder, and smoked paprika to the pot and stir to combine. Cook for 2 minutes.
  5. Add the vegetable broth to the pot and bring the mixture to a boil.
  6. Reduce the heat to low and simmer the soup for 20-25 minutes. The soup should thicken slightly during this time.
  7. Add the baby spinach leaves to the pot and cook until they are wilted.
  8. Season with salt and pepper to taste.
  9. Remove the soup from heat, and using an immersion blender, blend until the soup is smooth and creamy.
  10. Return the soup to the heat, and bring it to a simmer. Cook for another 5 minutes, or until the soup is heated through.
  11. Ladle the soup into bowls and serve hot.

Serving Suggestions

Andalusian chickpea and spinach soup can be served on its own as a comforting meal, or as a starter before a larger meal. The soup can be topped with a drizzle of olive oil and a sprinkle of smoked paprika for added flavor. It can also be served with a crusty loaf of bread for a more filling meal.

Conclusion

Andalusian chickpea and spinach soup is a classic Spanish dish that is not only delicious but also packed with nutrients. The dish is easy to prepare, and it can be customized to suit different dietary preferences. The combination of chickpeas and spinach results in a filling and hearty soup that is perfect for chilly evenings. Give this recipe a try, and you won't be disappointed.
Andalusian chickpea and spinach soup is a traditional Spanish dish that is easy to make and loaded with flavor. This hearty soup is perfect for warming up on a chilly night or for a quick and healthy meal any time of the day. If you're planning on making this soup, it's important to know a few tips to make sure that it turns out delicious every time. In this article, we will explore valuable tips that should guide you on making the perfect Andalusian chickpea and spinach soup recipe.

Tip 1: Use High-Quality Ingredients

One of the most important tips for making the best Andalusian chickpea and spinach soup recipe is to use high-quality ingredients. Fresh, organic ingredients that are bursting with flavor will always produce the best results. Fresh spinach, ripe tomatoes, and high-quality olive oil are just a few examples of ingredients that will make a big difference in the flavor of your soup.
Spinach
The spinach is a crucial part of this soup, and it's important that you choose fresh, tender leaves. Avoid spinach that looks wilted, yellow, or slimy. It's also important to wash the spinach thoroughly before adding it to the soup to remove any dirt or debris.
Chickpeas
For this soup, you can use canned or dried chickpeas. If you're using dried chickpeas, be sure to soak them in water for at least eight hours before cooking. Canned chickpeas are already cooked, so you can simply rinse them before adding them to the soup.
Tomatoes
The tomatoes in this recipe add a lot of flavor and acidity to the soup. Fresh, ripe tomatoes are best, but you can also use canned diced tomatoes if fresh ones aren't available. If using canned tomatoes, make sure to drain off the excess liquid.
Olive Oil
Good quality olive oil is a key ingredient in Andalusian cuisine, and it's essential to use it in this soup recipe. Extra-virgin olive oil is the best choice, as it has a rich flavor and aroma that will enhance the overall taste of the soup.

Tip 2: Cook the Soup Slowly

Andalusian chickpea and spinach soup is a rustic, slow-cooked dish that requires patience and careful attention to detail. It's important to cook the soup slowly, on low heat, to allow the flavors to blend and develop fully. This will ensure that the soup is rich, flavorful, and has a smooth, creamy texture.
Preparation
Start by sautéing the onions and garlic in olive oil until they're softened and fragrant. Then, add the tomatoes, chickpeas, and spices, and let everything simmer together for at least 30 minutes. This will allow the flavors to meld together beautifully.
Add the Spinach
Once the soup has been simmering for at least 30 minutes, it's time to add the spinach. The spinach will wilt quickly, so make sure to add it just before serving the soup. This will help the spinach retain its bright green color and fresh flavor.
Puree the Soup
For an extra-smooth, creamy texture, you can use an immersion blender to puree the soup once it's finished cooking. This will give the soup a velvety texture and make it even more delicious.

Tip 3: Adjust the Flavor to Your Taste

Andalusian chickpea and spinach soup is a versatile dish that can be adjusted to fit your specific taste preferences. If you like a spicier soup, add more cumin or chili flakes. If you prefer a richer, creamier texture, add some heavy cream or yogurt. You can also adjust the salt and pepper to your liking.
Spices
To make the soup even more flavorful, you can experiment with different spices. Cumin, smoked paprika, and turmeric are all traditional spices used in Andalusian cuisine and would be a great addition to this soup.
Creamy Texture
If you like a creamier soup, you can add some heavy cream, coconut milk, or yogurt to the soup before serving. However, be careful not to add too much, as this can overpower the other flavors in the soup. Start with a small amount and adjust to your liking.
Salt and Pepper
Finally, don't forget to taste the soup and adjust the seasonings to your liking. Add more salt and pepper as needed to enhance the flavors of the dish.

Conclusion

Andalusian chickpea and spinach soup is a classic Spanish dish that is delicious, healthy, and easy to make. By following these tips, you can ensure that your soup turns out perfectly every time. Use high-quality ingredients, cook the soup slowly, and adjust the flavor to your taste, and you'll have a soup that's packed with flavor and nutrition. Enjoy!

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