Spanish Chickpea Soup with Spinach

Name: Spanish Chickpea Soup with Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: La Española Extra virgin 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 plum tomatoes; 2 tsp sun-dried tomato paste; 1 tsp sherry or red wine vinegar; 2 x 14 oz cans chickpeas, drained; 2 pints vegetable stock; 8 oz peeled and chopped potatoes; 8 oz fresh spinach leaves; Salt and freshly ground black pepper; La Española Extra Virgin Olive Oil, for drizzling

Vegan

Inspired by one of Seville's most typical tapas - chickpeas with spinach - this soup will warm your body and soul on the cold Fall nights. Easy, healthy and... delicious! What more can you ask for?

10 mins

10 minutes

Ingredients

La Española Extra virgin 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 plum tomatoes
2 tsp sun-dried tomato paste
1 tsp sherry or red wine vinegar
2 x 14 oz cans chickpeas, drained
2 pints vegetable stock
8 oz peeled and chopped potatoes
8 oz fresh spinach leaves
Salt and freshly ground black pepper
La Española Extra Virgin Olive Oil, for drizzling

preparation

1.

Heat a large saucepan over a medium heat, then add La Española Extra Virgin Olive Oil Spray to lightly cover the base. Add the onion and cook for 3-4 minutes until softened. Add the garlic, cumin, chilli flakes and paprika and cook for 2 minutes.
2.

Stir in the plum tomatoes, tomato paste and vinegar. Bring to a simmer then add the chickpeas, stock and potatoes.
3.

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.
4.

Serve in bowls with bread and a good drizzle of La Española Extra Virgin Olive Oil.
5.

Recipes with kale and spinach

If you liked our Spanish Chickpea Soup with Spinach, there’s plenty more where that came from. This recipe for Zucchini Raviolis with Spinach and Feta will satisfy cravings for cheesy meals packed with wholesome veggies. Likewise, this Kale with Garlic, Chili and Serrano Ham is a spicy salad dish made with crispy kale and savory serrano ham.

comforting food ideas for winter

Here’s a recipe that’s guaranteed to warm you up in winter. This Beef and Pimenton Stew with Truffle Oil and Garlic Mash is a stew recipe with a gourmet twist. Simply by adding La Española Olive Oil flavored with White Truffle to the mashed potatoes, you’ll see how one ingredient can greatly elevate the flavor profile of the final result. Similarly, how about cozying up to a steaming bowl Lentil Chorizo and Vegetable Stew? Loaded with juicy veggies like onions, carrots, celery, garlic, and tomatoes, it’s a savory stew that’s sure to satisfy.

mediterranean summer soups

Now that we’ve got winter covered, let’s look at some soup ideas for summer. This Gazpacho recipe is one of Spain’s most famous dishes and with good reason. Made with juicy tomatoes, green peppers, onion, cucumber, bread crumbs, and extra virgin olive oil, this dish has become a fixture of summer gatherings not just in Spain, but around the world.

Frequently Asked Questions about Making Chickpea and Spinach Soup

Can I use dried chickpeas instead of canned?

Sure. Use 1 cup dried chickpeas, soak overnight, and cook until tender before adding to the soup. You’ll get an even creamier texture and richer flavor.

What type of paprika should I use?

We recommend using sweet paprika for this recipe, for a mild and balanced flavor. However, feel free to spice things up with smoked paprika. It will result in an equally flavorful dish.

Can I swap the spinach for another green?

Absolutely. Kale, chard, or even baby arugula work well. Heartier greens may require a few extra minutes of cooking.

How do I thicken the soup naturally?

Mash up some extra chickpeas and add them to the soup. You can also let the soup simmer uncovered a bit longer.

Can this soup be frozen?

Yes. The chickpeas and broth freeze beautifully. Spinach is fine too, though its texture softens slightly. Freeze for up to 2 months.

What can I serve with this soup?

Crusty bread, garlic toast, a simple green salad, or roasted vegetables all pair well. A finishing drizzle of extra virgin olive oil elevates the flavor.

How long does it keep in the fridge?

This soup is best consumed within 3 or 4 days.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices first, then transfer everything to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, adding the spinach in the last 10 minutes.