Spanish spinach soup with chickpeas! Potaje de garbanzos y espinacas. This recipe was inspired by Claudia Roden’s book: The food of Spain. It’s a beautiful book full of inspirational regional Spanish recipes. I’ve been cooking this soup for a while now and it has become one of my favourite soups to make for guests.
Lets get started: Peel the potato and slice into thin pieces. Fill a large soup pan with 750 ml water and one cube of stock. Add the chickpeas and sliced potato. Boil the mix on a moderate fire.
In the mean time chop the garlic in halves and break the bread into little pieces. Heat some olive oil in a frying pan and add the garlic and bread. Fry slowly until the garlic turns slightly (!) brown.
Add the spinach to the chick peas and potato mixture. Cover and leave to simmer, stir every now and then. Now boil two eggs for 8 minutes, peel them and remove the egg yoke.
Ingredients (serves 4)
- 1 large potato
- 400 grams chickpeas
- chicken or vegetable stock
- 400 grams spinach (fresh or frozen)
- white wine vinegar
- olive oil
- 3 cloves of garlic
- 2 slices of bread
- 2 tablespoons of cumin
- 2 tablespoons of paprika powder
- 2 hard boiled eggs
Take the following ingredients: bread, garlic, cumin, paprika, egg yoke and mix with a blender. You can’t imagine how good this smells! This immediately makes me think of Spain. I am in Spain right now so that’s cheating, but I love to take this recipe home and create a real Spanish atmosphere.
Add the bread crumbs mixture to the soup. The spinach should by now be fully shrunk. Chop the egg white in small pieces and add to the soup. Done!
¡buen provecho 🙂
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