Andalusian Chickpea and Spinach Soup
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 3garlic cloves, minced
- 114-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
- 2teaspoons sweet paprika
- 1pound potatoes, peeled and diced
- ¼cup dry white wine
- Salt to taste
- Pinch of saffron
- 1pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
274 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 12 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.
Private Notes
Comments
Addendum: also big pinch of tumeric and of cumin.
Very lovely. I wouldn't recommend adding the extra ingredients people suggest in comments. Stew has subtle flavors to appreciate on its own. Some of the suggested ingredients would make it a different dish. My only change: use 1/2 - 3/4 lb of spinach. 1 lb is too much. I used Rancho Gordo dried beans, unquestionably the best, and available on line if you don't have a food coop or health food store selling them locally. Adding this dish to my regular repertoire!
that's how I make it (though I stir in the spinach *after* pureeing). It's been a real hit.
This was delicious, didn't find it subtle at all! I used 1 t sweet paprika, 1 t smoked paprika, and 1 t cumin and let the spices cook in the onions for a minute before I added the tomatoes. Added 2 cans drained chickpeas, 3 c chicken broth (possibly could have used more, but I was trying to keep it stew-like for hubby), 2 sweet potatoes, 1 russet potato, 1/2 c white vermouth, and a big pinch of saffron with the spinach. Topped with sherry vinegar, parsley, pine nuts, and capers. Yum!
Dang! This is one of those recipes that is equal to more than the sum of it’s parts. Really unexpectedly good! Of course, I did add a few slices of bacon to the onion sauté… And then I read about the toasted bread and pine nuts. Next time!
This is in my regular rotation. I make it as written except for using canned chickpeas (cheating I know). It is delicious and filling.
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