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
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion, garlic, green bell pepper, and carrots, mix continuously so everything evenly sautés
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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
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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
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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)
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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)