Spicy Mediterranean Chickpea Soup
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion (roughly chopped)
- 6 cloves garlic (roughly chopped)
- 2 carrots (thinly sliced)
- 1 tsp ground cilantro 1 gram
- 3/4 tsp ground cumin 2 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp crushed red pepper 1.30 grams
- 1/4 tsp saffron threads .17 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
- 3 oz fresh bagged spinach (roughly chopped) 100 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- chopped cilantro 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, and carrots, mix together
-
Once the vegetables are lightly sautéed, about 5 minutes, add in the dried cilantro, ground cumin, paprika, crushed red pepper, and saffron, mix together, then add in the grated tomatoes and season with salt & pepper, mix together and then simmer
-
After about 4 minutes and the grated tomatoes have slightly thickened, add in the canned chickpeas (drained and rinsed), vegetable broth, and bay leaf, raise it to a high heat, and mix together
-
Once it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 15 minutes, then remove the lid and the bay leaf, add in the chopped spinach, and mix together until lightly wilted, then turn off the heat, add in the lemon juice, and mix together
-
Transfer into shallow bowls and sprinkle with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe