Best Spanish Chickpea Soup Recipes

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

SPANISH CHICKPEA SOUP

Steps:

• Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
• Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
• Add stock and bring to boil.
• Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
• Remove bay leaf and puree soup.
• Add butter and lemon juice.
• Simmer until heated through.
• Serve hot.

ONE-HOUR SPANISH CHICKPEA SOUP - 6-QT PRESSURE COOKER

Steps:

• Heat a 6-quart pressure cooker over medium-high heat.
• Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
• Add garlic and chorizo; sauté 2 minutes.
• Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
• Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Discard bay leaves.
• Add escarole and remaining ingredients, stirring just until escarole wilts.
• Serve immediately.

SPANISH CHORIZO CHICKPEA SOUP

Steps:

• Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes. At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it. http://www.jamieoliver.com/recipes/soup-recipes/scrumptious-spanish-chickpea-chorizo

SPANISH CHICKPEA SOUP

Steps:

• Combine first four ingredients in 2 quart glass casserole. Cover and microwave on high for 3 minutes or until onion is soft. Add remaining ingredients. Mix together. Cover and microwave on high for 9 minutes or until carrots are tender. Remove bay leaf. Transfer half of soup to blender or food processor and puree until smooth. Return to remaining soup. Microwave 1 minute on high. Serve garnished with parsley and a dollop of sour cream.