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

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. After a couple of minutes, add the blanched almonds and 3 garlic cloves (peeled) and stir into the oil.
3. Meanwhile, finely chop the onion, roughly chop 4 garlic cloves, finely chop the red pepper and cut the peeled carrot into small bite-sized pieces.
4. Once the almonds and garlic are golden, after 4 to 5 minutes, move them to a mortar and set aside.
5. In the same pan on the same heat, add the chopped vegetables and stir for 3 to 4 minutes until lightly sautéed. Add the sherry vinegar, paprika, cumin and thyme and mix quickly. Add the grated tomatoes, season with salt and pepper, and simmer.
6. Simmer for 3 to 4 minutes until the tomatoes have slightly thickened. Add the drained, rinsed chickpeas, vegetable broth and bay leaf. Raise the heat to high and stir gently. When it boils, cover and lower to medium-low.
7. Meanwhile, in the mortar, add the parsley and a pinch of salt and pound with a pestle to a paste.
8. After the soup has simmered for about 10 minutes, remove the lid, stir in the almond and garlic paste until well mixed, then take off the heat.
9. Ladle into shallow bowls and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoCarrotBell pepperAlmondChickpea