Chickpea and Spinach Soup with Pimentón Recipe from Frutta Si
LaSalle
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Chickpea and Spinach Soup with Pimentón Recipe

Cook Time: 30 minutes

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Servings: 4

Ingredients

  • 18 strands saffron
  • 2 tbsp (30ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp bittersweet paprika, plus 1/2 tsp for garnish
  • 1/2 tsp moderately spicy paprika
  • 1/4 tsp extra spicy paprika
  • 2 tsp cumin, ground
  • 1/8 tsp cloves, ground
  • 1/4 tsp black pepper, ground
  • 100g baby spinach, roughly chopped
  • 1 jar tomato and red pepper sauce (brindisa fritada)
  • 1L vegetable stock
  • 1 jar chickpeas, rinsed and drained
  •   chives for garnish

Preparation

  1. Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well)
  2. Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute
  3. Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes
  4. Puree soup in food processor then return to the saucepan
  5. Add the remainder of the stock and chickpeas and simmer gently for 5 minutes
  6. Garnish with chives

Saffron

Olive oil

Small onions

Garlic

Paprika

Ground cumin

Ground cloves

Black pepper

Baby spinach leaves

Canned tomatoes

Vegetable broth

Chick peas

Fresh chives

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