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

This Classic Spanish Chickpea Soup, known as Sopa de Garbanzos a la Española, is what the Spanish kitchen is all about. We’re talking a ton of flavors, simple ingredients and all done in just 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Jumilla for a delicious meal.

To make this recipe, I used canned chickpeas, also known as garbanzo beans. Just to make things easier and quicker. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

What really flavors this soup is the almond and garlic mixture. I used a mortar and pestle to make the paste. If you don’t have a mortar and pestle, you can also use a food processor, hand blender or even a nutribullet.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in the freezer in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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

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Classic Spanish Chickpea Soup | Sopa de Garbanzos a la Española

Course Main Course, Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 35 minutes

Servings 4

Calories 366 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 15 raw blanched almonds
• 7 cloves garlic
• 1 onion
• 1 red bell pepper
• 1 carrot
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1/2 tsp dried thyme .50 grams
• 2 tomatoes (finely grated)
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 3 cups vegetable broth 720 ml
• 1 bay leaf
• 2 tbsp chopped parsley 8 grams
• sea salt & black pepper

Instructions

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

2. After a couple of minutes add in the blanched almonds and 3 cloves of garlic (skins removed), mix with the olive oil

3. In the meantime, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the red bell pepper and cut the carrot (peeled) into small bite-sized pieces

4. After 4 to 5 minutes and the almonds and cloves of garlic are golden fried, remove them from the stock pot and transfer into a mortar, set aside

5. Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika, cumin and thyme, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and then simmer

6. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the canned chickpeas (drained & rinsed), vegetable broth and bay leaf, raise to a high heat and give it a gentle mix, once it comes to a boil, place a lid on the stock pot and lower to a low medium heat

7. While the soup is simmering, move back to the mortar with the fried almonds and garlic, add in the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture

8. After simmering the soup for about 10 minutes remove the lid, add in the almond and garlic mixture, give it a mix until well mixed together, then remove from the heat

9. Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (Get 25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

Classic Spanish Chickpea Soup | Sopa de Garbanzos a la Española

Amount Per Serving

Calories 366 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Sodium 756mg33%

Potassium 692mg20%

Carbohydrates 43g14%

Fiber 13g54%

Sugar 7g8%

Protein 13g26%

Vitamin A 4827IU97%

Vitamin C 54mg65%

Calcium 125mg13%

Iron 4mg22%

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

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