Chickpea and Spinach Soup with Pimentón Recipe

Presented by SaleWhale

Ingredients

18 strands	saffron
2 tbsp	(30ml) olive oil
1 small	onion, finely chopped
2 cloves	garlic, finely chopped
1/2 tsp	bittersweet paprika, plus 1/2 tsp for garnish
1/2 tsp	moderately spicy paprika
1/4 tsp	extra spicy paprika
2 tsp	cumin, ground
1/8 tsp	cloves, ground
1/4 tsp	black pepper, ground
100g	baby spinach, roughly chopped
1 jar	tomato and red pepper sauce (brindisa fritada)
1L	vegetable stock
1 jar	chickpeas, rinsed and drained
	chives for garnish

Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well)
Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute
Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes
Puree soup in food processor then return to the saucepan
Add the remainder of the stock and chickpeas and simmer gently for 5 minutes
Garnish with chives

Available sales for ingredients