Chickpea and Spinach Soup with Pimentón Recipe

Total Time:

30 minutes(Cooking)



Chickpea and Spinach Soup with Pimentón Recipe


18 strandssaffron
2 tbsp(30ml) olive oil
1 smallonion, finely chopped
2 clovesgarlic, finely chopped
1/2 tspbittersweet paprika, plus 1/2 tsp for garnish
1/2 tspmoderately spicy paprika
1/4 tspextra spicy paprika
2 tspcumin, ground
1/8 tspcloves, ground
1/4 tspblack pepper, ground
100gbaby spinach, roughly chopped
1 jartomato and red pepper sauce (brindisa fritada)
1Lvegetable stock
1 jarchickpeas, rinsed and drained
chives for garnish


  1. 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)
  2. 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
  3. Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes
  4. Puree soup in food processor then return to the saucepan
  5. Add the remainder of the stock and chickpeas and simmer gently for 5 minutes
  6. Garnish with chives

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