Spanish chickpea soup with spinach
Inspired by one of Seville's most typical tapas - chickpeas with spinach - this soup will warm your body and soul on the cold winter nights. Easy, healthy and... delicious! What more can you ask for?
Serves
4Preparation time
10 minutesCooking time
30 minutesAllergens
Ingredients
- La Española Pure Olive Oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 tsp ground cumin
- ½ tsp dried chilli flakes
- 2 tsp sweet paprika
- 400 g can Roma tomatoes
- 2 tsp sun- dried tomato paste
- 1 tsp sherry or red wine vinegar
- 2 x 400 g cans chickpeas, drained
- 1 ltr vegetable stock
- 250 g peeled and chopped potatoes
- 200 g fresh spinach leaves
- Salt and freshly ground black pepper
- La Española Extra Virgin Olive Oil Medium Flavour, for drizzling
Directions
- Heat a large saucepan over a medium heat, then add some La Española Pure Olive Oil. Add the onion and cook for 3-4 minutes until softened. Add the garlic, cumin, chilli flakes and paprika and cook for 2 minutes.
- Stir in the Roma tomatoes, tomato paste and vinegar. Bring to a simmer then add the chickpeas, stock and potatoes.
- Simmer uncovered for 20 minutes, stirring occasionally, until the potatoes and chickpeas are tender. Stir in the spinach and cook until wilted. Season to taste.
- Serve in bowls with bread and a good drizzle of La Española Extra Virgin Olive Oil Medium Flavour.
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