Spanish Chickpea and Eggplant Soup with Smoked Paprika Recipe
This thick chickpea and eggplant soup smells of smoked paprika and olive oil, as if it had just come off the stove in a small Spanish tavern. In Spain, similar one-pot dishes are often eaten on cooler days, when you need to warm up after work. The flavors are like a cross between a vegetable stew and a creamy soup – filling but not heavy.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- chickpeas - 400 g
- eggplant - 1 piece
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 1 stalk
- garlic - 3 cloves
- tomatoes - 400 g
- vegetable stock - 800 ml
- smoked paprika - 2 teaspoons
- bay leaf - 2 pieces
- olive oil - 3 tablespoons
- salt
- black pepper
- parsley finely chopped - 2 tablespoons
Main Ingredient:
Chickpeas
Preparation
- Wash the eggplant, trim the ends and cut into cubes of about 1.5 cm. Lightly salt, toss and set aside for 10 minutes until it releases some juice.
- Peel the onion and dice finely. Peel the carrot and cut into thin half-moons. Wash the celery stalk and slice it thinly.
- Peel the garlic and chop finely. Drain the canned chickpeas and rinse in a sieve under running water.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot and celery. Sauté for 5–7 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and smoked paprika, stirring for about 30 seconds until you smell the intense aroma of the spices; be careful not to burn the garlic.
- Add the canned tomatoes, bay leaves and vegetable stock. Stir, bring to a boil, then reduce the heat and simmer gently for 10 minutes.
- Meanwhile, rinse the salt off the eggplant under running water and pat dry with paper towels.
- In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant and fry for 8–10 minutes, stirring often, until the cubes soften and are lightly browned.
- Transfer the fried eggplant to the pot with the soup, add the chickpeas, stir and cook together for another 10–12 minutes, until the flavors meld and the soup thickens slightly.
- Remove the bay leaves and season the soup with salt and pepper to taste. If you like, you can lightly blend the soup with an immersion blender, pulsing 2–3 times so that some of the vegetables break down but there are still visible pieces.
- Sprinkle the soup with chopped parsley just before serving and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
Zupa następnego dnia jest jeszcze smaczniejsza, bo smaki się przegryzają. Przechowuj w lodówce w szczelnym pojemniku do 3 dni lub zamroź do 2 miesięcy, rozmrażaj powoli w lodówce i podgrzewaj na małym ogniu, ewentualnie dolewając odrobinę wody.
Recipe submitted by
Marek, Site owner
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Updated:
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