Best 2 Andalusian Chickpea And Spinach Soup Recipes
In the heart of Andalusia, where vibrant flavors dance on the palate, lies a culinary treasure called Andalusian Chickpea and Spinach Soup. This traditional Spanish dish, known as Sopa de Garbanzos y Espinacas, is a symphony of textures and tastes that will transport you to the sunny streets of Seville. With its humble origins in the kitchens of farmhouses and humble homes, this hearty soup has become a beloved classic, cherished for its simplicity, wholesomeness, and ability to warm the soul. Join us on a culinary journey as we explore the depths of flavor hidden within this Andalusian delicacy, with two variations that cater to both classic and vegan preferences.
**Classic Andalusian Chickpea and Spinach Soup:**
This timeless recipe captures the essence of Andalusian cuisine, featuring a rich and flavorful broth made from chickpeas, spinach, and a medley of aromatic spices like cumin, paprika, and pimentón. Tender chickpeas, wilted spinach, and a hint of tangy vinegar create a harmonious symphony of flavors, while crusty bread is the perfect accompaniment to soak up every delicious drop.
**Vegan Chickpea and Spinach Soup:**
For those seeking a plant-based alternative, the Vegan Chickpea and Spinach Soup offers a delightful twist on the classic. This variation swaps out the chicken broth for a flavorful vegetable broth, resulting in a vibrant and nutritious soup that is just as satisfying. With the addition of creamy coconut milk and a touch of lemon juice, this vegan version bursts with bright and tangy flavors that will leave you feeling energized and refreshed.
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
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.
Tips:
- Use good quality extra-virgin olive oil. It is a major ingredient in this soup and its flavor will shine through.
- If you don't have pimentón, you can use smoked paprika instead. Just start with 1/2 teaspoon and add more to taste.
- If you don't like spinach, you can substitute another leafy green, such as collard greens or kale.
- Serve the soup with a dollop of Greek yogurt or a sprinkle of feta cheese.
- If you want to make the soup ahead of time, you can cook it up to 3 days in advance. Just reheat it gently before serving.
Conclusion:
This Andalusian Chickpea and Spinach Soup is a delicious and healthy soup that is perfect for a quick and easy weeknight meal. It is packed with protein, vegetables, and flavor, and it is easy to make. So next time you are looking for a healthy and satisfying soup, give this recipe a try.
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