Best 2 Andalusian Chick Pea Soup Recipes

Andalusian chickpea soup, also known as potaje de garbanzos, is a traditional Spanish stew that combines the flavors of chickpeas, spinach, and a variety of vegetables. Originating from the Andalusian region of Spain, this hearty and flavorful soup is a staple dish often enjoyed during the colder months. The base of the soup is made with chickpeas, which are simmered in a flavorful broth along with an array of vegetables such as carrots, celery, and onions. The addition of spinach adds a vibrant green color and a slightly bitter taste that balances the richness of the broth. Some variations of the soup may include the addition of meat, such as chorizo or ham, to enhance the flavor. Andalusian chickpea soup is typically served hot, garnished with a drizzle of olive oil and a sprinkle of paprika. This delicious and comforting soup is not only a culinary delight but also a great source of protein, fiber, and essential vitamins and minerals.

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ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Espinacas con Garbanzos (Spinach and Chickpeas) image

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

Ingredients

1 jar garbanzo beans (chickpeas)
10 ounces fresh spinach (washed. (One large bag or around 300 grams/10 ounces).)
2 thick slices of day old bread (sourdough works well with crusts removed and cut into cubes)
15 blanched unsalted Marcona almonds
1/4 cup tomato sauce ((60ml))
3 garlic cloves (chopped)
Extra virgin olive oil
2 tbsp Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
1 tsp ground cumin
Ground cayenne pepper (to taste)
1 tsp Salt ((more to taste))
Black pepper (to taste)
1 tsp Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

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

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.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your soup.
Don't be afraid to experiment. There are many variations of Andalusian chickpea soup, so feel free to add or omit ingredients to suit your taste.
Serve the soup with a variety of toppings. Some popular options include crusty bread, grated cheese, chopped hard-boiled eggs, and diced avocado.
Make a big batch of soup and freeze it for later. This is a great way to have a healthy and delicious meal on hand whenever you need it.

Conclusion:

Andalusian chickpea soup is a delicious, healthy, and versatile dish that is perfect for any occasion. With its smoky paprika flavor and hearty chickpea base, this soup is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give Andalusian chickpea soup a try. You won't be disappointed!