“Better than Chicken Noodle Soup” Spanish Chickpea and Rice Soup

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)

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Watch the Video Below on How to Make this Spanish Chickpea and Rice Soup

Print

Spanish Chickpea and Rice Soup | Sopa de Garbanzos con Arroz

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 412 kcal

Author Albert Bevia @ Spain on a Fork

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

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, green bell pepper, and carrots, mix continuously so everything evenly sautés

3. 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

4. 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

5. 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)

6. 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)

Nutrition Facts

Spanish Chickpea and Rice Soup | Sopa de Garbanzos con Arroz

Amount Per Serving

Calories 412 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Sodium 528mg23%

Potassium 642mg18%

Carbohydrates 61g20%

Fiber 11g46%

Sugar 9g10%

Protein 12g24%

Vitamin A 7054IU141%

Vitamin C 38mg46%

Calcium 99mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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