Indulge in this irresistibly creamy and healthy chickpea soup! This gluten-free and vegan recipe is perfect for a cozy night in.
Delicious and Nutritious: Creamy Chickpea Soup Recipe
Creamy chickpea soup with spinach is a comforting and nutritious dish that is easy to make at home. With simple ingredients like chickpeas, spinach, and vegetable broth, this soup is packed with flavor and wholesome goodness. The addition of sweet smoked Spanish paprika adds a unique and delicious twist to the traditional soup recipe.
This recipe is perfect for a cozy night in or to serve to guests as a starter. The creamy texture of the soup combined with the earthy flavor of the chickpeas and the freshness of the spinach creates a harmonious balance that will leave you craving more. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is sure to impress and satisfy your taste buds.
Wholesome and Delicious: Indulge in this Dairy-Free Creamy Chickpea Soup!
Bienvenidos and welcome to another episode of Spain on a fork today once again we’re going to grab some canned chickpeas you know like I’ve told you in the past one of the best pantry staples out there as they’re very affordable and heart healthy and we’re going to create a super delicious recipe we’re talking a creamy chickpea soup with spinach this is known as Crema de Garbanzos con Espinacas now the beauty of this recipe besides the fact that it’s made with the simplest ingredients and easy to make is that it’s all in just 30 minutes yet it feels like it’s been simmering for hours folks this is the perfect soup for a cold winters night yet you can serve it chilled on a hot summer’s day either way it’s the kind of food that with each spoonful it’s going to fill you with so much goodness this video is sponsored by tienda.com La Tienda is an online Superstore focusing on selling all things Spain.
For your home and kitchen and they’ve been around since 1996 and and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso Manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the spices you need to make all your favorite Spanish recipes among so many of great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings and even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order alright let’s just dive right into this I’m going to heat a.
Large fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil which is 30 ml while the oil is heating I’m going to roughly chop one medium-sized onion roughly chop four cloves of garlic cut two carrots that have been peeled each one to small chunks and roughly chop one leak that’s been cleaned and it’s okay if the vegetables are not perfectly cut as we’re going to puree them later on then we’ll add the vegetables into the hot fry pan and we’ll mix them around that way they’re all coated in the olive oil and you don’t have to mix this around continuously but do get in there every minute or so that way everything evenly sautes after 6 to 7 minutes and the vegetables are lightly sauteed I’m going to add in half a teaspoon of sweet smoked Spanish paprika.
Which is 1.25 grams and half a teaspoon of ground cumin which is 1 1/2 grams and we’ll give it a quick mix that way the spices are evenly coating the vegetables then we’ll remove the pan from the heat and let the vegetables sit at room temperature just for a few minutes that way they can slightly cool off in the meantime I’m going to drain a can of chickpeas into a tall plastic cylinder the size of the can that I’m using is 15 1/2 oz which is 440 grams and for this recipe we are going to be using the aquafava as its one of the elements that gives the soup that beautiful creamy goodness and using a handheld blender we’ll blend it together you can also use a food processor here a nutri-bullet or even a standup blender once the vegetables in the fry pan are cool enough to handle we’ll add.
Them into the plastic cylinder with the chickpea puree and we’ll season with sea salt and freshly cracked black pepper and we’ll blend everything together until we end up with a smooth puree then we’ll heat the same fry pan with a low medium heat and add in the chickpea and vegetable puree then we’ll slowly whisk in half a cup to 1 cup of water which is between 120 to 240 ml or until you end up with a perfect creamy texture you can also use chicken broth here beef broth or even vegetable broth I just prefer to use the water in the soup that way the liquid doesn’t overpower the delicate flavors of the soup once all the water has been added and we’ve ended up with a beautiful creamy.
Soup make sure to give it a taste that way your seasonings are right on the money while the soup is simmering let’s get our spinach ready I’m going to heat a separate fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil which once again is 30 ml after a couple minutes I’m going to add in 100 grams of fresh spinach which is is 3 oz and mix the spinach with the olive oil until it’s lightly wilted and as you know I like to add the spinach in their batches that way it doesn’t overflow out of the pan and I’m using fresh bagged spinach here but you can also use the frozen stuff just make sure to fully thaw it out beforehand and pat it completely dry once all the spinach has been added and it’s lightly wilted we’ll season with a kiss of sea.
Salt and freshly cracked black pepper and we’ll give it one final mix and remove the pan from the heat then we’ll grab our simmering creamy soup and add some into a shallow bowl top it off with some of the sauteed spinach and we’ll garnish with some chickpeas that I reserved from the can check it out our creamy chickpea soup with spinach is done beautiful presentation heart healthy ingredients and all that in just 30 minutes let’s give it a try and see how it turned out once again folks una Crema de Garbanzos con Espinacas truly what honesthome cooking is all about here we go that is absolutely delicious like I told you at the beginning with each spoonful it fills your body with so much goodness but for me the real winner here is that we grabbed a can of chickpeas and a handful.
Of vegetables and we created such a delicious soup give us a try at home serve it next to a crunchy baggette and of course a bottle of Spanish breed wine but more specifically from the region of Ribera del Duero and you’re going to have yourself one heck of a fabulous meal really quick before I go a shout out to a couple of my patrsons Dr. Michael Barvitz, Jesper Hallund, Jim Owens and Clarence Bolin again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if you’re not subscribed don’t don’t forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on fork family till the next time hasta luego!!.
