This Spanish chickpea and rice soup, known as sopa de garbanzos con arroz, is what comfort food is all about. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.
To make this recipe, I used jarred Spanish chickpeas. Which is the same thing as the canned ones. If you prefer, you can use dried chickpeas. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until they are just tender.
For the rice, I used Spanish round rice, which is the one that’s used to make paella. Very similar to Arborio rice or any other type of short-grain rice. Of course, you can use any rice you like here. Just make sure to check the package instructions; that way you cook it right on the money.
TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 days in the fridge and freeze for up to 3 months. Just add in some liquid when reheating if it looks too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Chickpea and Rice Soup
Spanish Chickpea and Rice Soup | Sopa de Garbanzos con Arroz
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1 green bell pepper (finely chopped)
- 2 carrots (finely chopped)
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 tomatoes (finely grated)
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 1 liter vegetable broth 4 1/4 cups
- 1 bay leaf
- 1/2 cup Spanish round rice (short-grain rice) 95 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion, garlic, green bell pepper, and carrots, mix continuously so everything evenly sautés
-
Once the vegetables are lightly sautéed, about 4 minutes, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer for a few minutes
-
After 3 minutes and the grated tomatoes have slightly thickened, add in the jarred chickpeas (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat, and give it a mix
-
Once it comes to a boil, add in the rice and mix together, then place a lid on the stockpot and lower to a low heat, simmer until the rice is just cooked through (check rice package instructions)
-
Transfer the soup into shallow bowls and top off with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links. Which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
You May Also Like
Mel
04 . Dec . 2025Fabulous ! Looking forward to your recipes in 2026 .
Muchas Gracias y Feliz Navidad . 😀
Spain on a Fork
Appreciate the comment! Same to you and yours 🙂 Much love
04 . Dec . 2025Wendy
This soup was delicious! My daughter said it tasted like a warm hug. I made it in the instant pot with brown rice and added some vegan sausage…soooo good! this is now in my regular soup rotation. Thank you Albert!
02 . Dec . 2025Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
03 . Dec . 2025Maria angeles
01 . Dec . 2025Great soup, easy to make and delicious taste.
CONNER
30 . Nov . 2025We LOVED this soup! I made it in the Instant Pot using soaked chickpeas and brown rice. Used a can of fire-roasted tomatoes as I didn’t have fresh ones, used chicken bone broth, doubled the paprika and topped it with a few gambas al ajillo for extra protein. Wow; so satisfying — a perfect chunky winter soup! Thank you, Albert!
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
30 . Nov . 2025Alan
28 . Nov . 2025Albert, i feel that I must comment on these wonderful recipes. I came across your website a few months ago and I have mainly been eating mainly your recipes. Since then I have steadily lost weight and my blood sugars have stabilised. Also I have been able to come off long term painkillers for my arthritis as my body inflammation has reduced. Thank you so much my friend 🙏
Spain on a Fork
So happy to hear that! Appreciate the comment 🙂 Much love
28 . Nov . 2025