Spanish Chickpea and Spinach Soup Recipe
This thick, homestyle chickpea and spinach soup comes from southern Spain, where it’s often served on cooler days, especially around Easter. It’s as filling as a stew, yet still light thanks to plenty of vegetables and herbs. The flavors are a bit like Italian minestrone, but instead of pasta the stars are chickpeas and gently seasoned spinach.
A classic from southern Spain, this chickpea and spinach soup is simple yet full of character: smoky paprika, cumin, and tomatoes create a rich base, while the partial blending gives it a naturally creamy texture without any dairy. It’s budget-friendly, filling, and relies mostly on pantry staples.
Chef's tips
Use good-quality olive oil and paprika – they make a big difference in such a simple dish. If using canned chickpeas, rinse them well to remove excess starch and brine. Adjust the thickness of the soup at the very end: it should be hearty but still easy to eat with a spoon.
How to serve
Serve in warm bowls with a generous handful of freshly fried croutons on top. Add a drizzle of extra virgin olive oil and a squeeze of lemon just before eating. Pair with crusty bread or a simple green salad for a complete meal.
Ingredients
- chickpeas cooked or canned, drained - 400 g
- spinach fresh or frozen, leaves - 150 g
- onion medium - 1 piece
- garlic - 3 cloves
- chopped tomatoes canned or fresh, peeled - 200 g
- vegetable stock homemade or from a good-quality cube - 1 l
- wheat bread preferably stale - 2 slices
- sweet paprika powder - 1.5 teaspoons
- ground cumin - 0.5 teaspoons
- olive oil for frying - 3 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Peel the onion and dice it finely. Peel the garlic and chop it very finely. Cut the bread into cubes.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and fry for about 1 more minute, until it becomes very fragrant.
- Add the sweet paprika and cumin, stir quickly and fry for about 30 seconds, making sure the spices do not burn.
- Add the tomatoes, stir and cook for 3–4 minutes, until the sauce thickens slightly.
- Pour in the vegetable stock, add the drained chickpeas, stir and bring to a boil. Reduce the heat and simmer gently for about 15 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a pan. Add the bread cubes and fry for 3–4 minutes, stirring often, until golden and crispy. Set aside.
- If using fresh spinach, rinse the leaves and dry them. If using frozen spinach, thaw it and squeeze out the excess water.
- Add the spinach to the pot with the soup. Cook for 3–5 minutes, until the leaves wilt (fresh) or are well heated through (frozen).
- Insert an immersion blender into the pot and pulse-blend briefly 2–3 times so that part of the soup is smooth while some of the chickpeas remain whole. If you don’t have a blender, you can leave the soup completely chunky.
- Season the soup with salt and pepper to taste. If it is too thick, add a little water or stock and bring back to a boil.
- Serve the soup hot, topped with the fried bread croutons.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce do 3 dni, grzanki trzymaj osobno w temperaturze pokojowej. Do mrożenia nie dodawaj grzanek; rozmrażaj w lodówce i podgrzewaj na małym ogniu, w razie potrzeby dolewając trochę wody.
