Classic Spanish Chickpea Soup | Quick & Easy ONE-POT Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Homemade broth reduces costs and allows for better flavor control.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Sweet paprika provides a similar color without the smokiness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat a stock pot over medium heat and add 3 tbsp of extra virgin olive oil (45 ml).

Remove the skins from 3 cloves of garlic and reserve 15 raw blanched almonds.

Add the garlic and almonds to the stock pot and fry for 4 to 5 minutes until golden.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 red bell pepper, and cut 1 peeled carrot into small pieces.

After 4 to 5 minutes, remove the garlic and almonds from the pot and transfer them to a mortar.

Add the chopped vegetables to the same pot and sauté for 3 to 4 minutes until the onion is translucent and the vegetables are lightly sautéed.

Add 1 tbsp of sherry vinegar (15 ml), 1 tsp of sweet smoked Spanish paprika (2.50 grams), 3/4 tsp of ground cumin (2 grams), and 1/2 tsp of dried thyme (0.5 grams) to the pot and mix well.

Add 1/2 cup of tomato sauce (120 grams) and season with sea salt and black pepper, mixing until well combined.

Simmer the tomato sauce for a few minutes.

Drain 2 cans of chickpeas (15 1/2 oz each) and rinse them under water.

After the tomato sauce has thickened, add the drained chickpeas and 3 cups of vegetable broth (720 ml) along with 1 bay leaf to the pot.

Turn the heat to high and mix gently until it comes to a boil.

Once boiling, cover the pot and reduce the heat to low medium, simmering for about 10 minutes.

In the mortar with the fried garlic and almonds, add 2 tbsp of chopped parsley (8 grams) and a pinch of sea salt, and pound until a paste forms.

After 10 minutes, remove the lid from the pot, add the garlic and almond mixture, and mix well.

Remove the pot from heat and transfer some soup to a shallow bowl, garnishing with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary