Spanish Chickpea Soup, known as “Sopa de Garbanzos,” is a traditional dish deeply rooted in Spanish culinary culture. This hearty soup is characterized by its rich and robust flavors, combining the earthiness of chickpeas with a variety of fresh vegetables and aromatic spices. The base of the soup typically includes ingredients such as onions, garlic, tomatoes, and bell peppers, which are sautéed until tender and fragrant. These vegetables form the foundation of the soup, imparting a deep and satisfying flavor profile.
A key element of Spanish Chickpea Soup is the inclusion of Spanish chorizo, a type of cured sausage that adds a distinctive smoky and spicy flavor. The chorizo is often sliced or diced and browned before being added to the soup, allowing its flavors to meld with the other ingredients. In addition to chorizo, some variations of the soup may include ham or bacon, further enhancing its savory richness. The chickpeas, or garbanzos, are typically cooked until tender and creamy, absorbing the flavors of the broth and spices.
What are the Benefits of Spanish Chickpea Soup?
Spanish Chickpea Soup offers a multitude of advantages and benefits, making it a highly valued dish in any culinary repertoire. One of its primary benefits is its nutritional richness. Chickpeas, the star ingredient, are an excellent source of plant-based protein, dietary fiber, vitamins, and minerals such as iron, magnesium, and potassium. This makes the soup a wholesome option for vegetarians and vegans, as well as for anyone seeking a nutrient-dense meal that promotes overall health. The high fiber content aids in digestion, helps maintain stable blood sugar levels, and contributes to a feeling of satiety, which can be beneficial for weight management.
Another significant advantage of Spanish Chickpea Soup is its versatility and adaptability. The recipe can easily be modified to suit various dietary preferences and ingredient availabilities. For instance, it can be made vegetarian or vegan by omitting the chorizo or substituting it with plant-based sausage alternatives. The soup can also be customized with additional vegetables, such as spinach, carrots, or zucchini, enhancing its nutritional profile and flavor. This adaptability makes it a practical dish for utilizing seasonal produce and reducing food waste.
Welcome To My Kitchen! Let’s Make Spanish Chickpea Soup!
Step1:
First up, soak those chickpeas in cold water. Let them hang out for at least 12 hours, or even a whole day if you can.
Step2:
Pop your chicken into a big slow cooker. Drain the chickpeas and toss them in with the ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika, and saffron. Boil the broth (or stock) in a pot, then pour it into the slow cooker. Cook everything on High for about 3 hours.
Step3:
Take out the chicken and put it on a board. Slide the cabbage into the soup, cover it up, and let it cook until it’s soft, which takes about 30 minutes. Toss those bay leaves away. Pull the chicken off the bones and mix it back into the soup. Season it all with some pepper. Serve it up with a sprinkle of parsley.
As a seasoned culinary professional with extensive experience in testing and perfecting recipes, I am confident that this Spanish Chickpea Soup will become a staple in your kitchen. Its blend of rich flavors, wholesome ingredients, and comforting warmth make it a truly exceptional dish. Whether you’re looking to nourish your family with a nutritious meal or impress guests with an authentic taste of Spanish cuisine, this recipe is sure to delight. Enjoy the process of creating this soup and savor the satisfaction of serving a dish that is both delicious and healthful.
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Spanish Chickpea Soup
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Diet: Low Salt
Description
This simple soup is like a warm hug from Spain. It’s inspired by cocido, a yummy stew of meats, chickpeas, and veggies that Spaniards adore. Every place in Spain has its own take on it, but this slow-cooker version is perfect for meat lovers and veggie fans alike. Instead of buying thin slices, ask for a chunk of Serrano ham or prosciutto from your deli.
Ingredients
- Â Â Â Â 1 pound dried chickpeas
- Â Â Â Â 6 chicken drumsticks (about 2 pounds), skin taken off
- Â Â Â Â 1 chunk (4 ounces) Serrano ham or prosciutto, diced into small pieces
- Â Â Â Â 4 ounces Spanish-style chorizo, sliced into rounds
- Â Â Â Â 8 baby red potatoes, cleaned and halved
- Â Â Â Â 1 big leek, white and light green parts, thinly sliced
- Â Â Â Â 2 medium carrots, chopped into small chunks
- Â Â Â Â 2 celery stalks, chopped
- Â Â Â Â 3 big garlic cloves, minced
- Â Â Â Â 2 bay leaves
- Â Â Â Â 1 tablespoon fresh oregano, chopped
-     1 tablespoon smoked paprika (Pimentùn de la Vera is great if you have it)
-     ½ teaspoon saffron threads or 1/4 teaspoon powdered saffron
- Â Â Â Â 6 cups low-sodium chicken broth or stock
-     ½ medium cabbage (around 1 pound), core removed and cut into wedges
- Â Â Â Â Ground pepper, to taste
-     ½ cup fresh parsley, chopped
Instructions
Step1:
First up, soak those chickpeas in cold water. Let them hang out for at least 12 hours, or even a whole day if you can.
Step2:
Pop your chicken into a big slow cooker.
Drain the chickpeas and toss them in with the ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika, and saffron.
Boil the broth (or stock) in a pot, then pour it into the slow cooker.
Cook everything on High for about 3 hours.
Step3:
Take out the chicken and put it on a board. Slide the cabbage into the soup, cover it up, and let it cook until it’s soft, which takes about 30 minutes. Toss those bay leaves away. Pull the chicken off the bones and mix it back into the soup. Season it all with some pepper. Serve it up with a sprinkle of parsley.
Equipment
Calphalon 10-Piece Pots and Pans Set
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CAROTE 11pcs Pots and Pans Set
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Gotham Steel 8 Quart Large Stock Pot
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CAROTE 21pcs Detachable Handle Pots and Pan Set
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Plant Based Cookbook – 200 Vegan Recipes
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300 Vegan/Plant Based Recipe Cook Book
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- Make sure to clean your leeks really well. After slicing them up, dunk them in a bowl of water and give them a good swish. That way, any dirt or grit stuck in there will come out. Scoop the leeks out with a slotted spoon, leaving any dirt behind. Give them a good drain. Repeat if needed.
- Â If you want an easy cleanup, try using a slow-cooker liner. These handy liners fit snugly inside and stop food from sticking, making cleanup a breeze.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
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Is the soup cooking too quickly or too slowly in the slow cooker?
Adjust the cooking time based on your slow cooker's settings. Check the soup periodically to ensure it cooks until all ingredients are tender.
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Are the flavors well-balanced, especially with the chorizo and other spices?
Taste the soup as it cooks and adjust seasoning as needed. Adding a bit more paprika or salt towards the end can enhance flavors.
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Is the chicken becoming too tough or overcooked during the slow cooking process?
Remove the chicken when it's tender, shred it, and add it back towards the end of cooking to prevent it from becoming tough.
