Andalusian Chickpea and Spinach Soup

(from kylerhea’s recipe box)

Permalink at:
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.

Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein

“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.”

Source: NYT: Martha Rose Shulman

Serves 6 people

Categories: June2013, Soups, beans, garbanzos, spinach, spring


  • 1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
  • 2 teaspoons sweet paprika
  • 1 pound potatoes, peeled and diced
  • 1/4 cup dry white wine
  • Salt to taste
  • Pinch of saffron
  • 1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
  • Freshly ground pepper


  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.

  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.

  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.

  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.

  5. Variations: You can add toasted bread, plain or doused with vinegar, when you add the spinach, for a thicker soup.

Email to a friend | Print this recipe | Back