Spanish Chickpea and Spinach Soup

Servings: 2

Ingredients

  • 2 tbsp extra virgin olive oil
  • 10 blanched raw almonds
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped parsley
  • 1 medium onion, roughly diced
  • 1 tsp sweet smoked Spanish paprika
  • ½ tsp ground cumin
  • ½ cup tomato sauce
  • 2 cups cooked chickpeas
  • 2 cups vegetable broth
  • ¼ tsp saffron threads
  • 5 oz fresh spinach
  • 1 tbsp sherry vinegar
  • 1 pinch sea salt
  • 1 dash black pepper

Preparation

  1. Heat olive oil 2 minutes in a large fry pan or stock pot at medium heat

  2. Fry the almonds & garlic 3 minutes or until lightly browned then transfer them into a mortar and add in the parsley and a little sea salt. Pound to a paste then set aside

  3. Reheat oil at medium 2 minutes then add in chopped onion and saute 4 minutes or until translucent. Quickly mix in the paprika and cumin, then the sherry vinegar and tomato sauce, mix together and simmer

  4. After 3 minutes and the tomato sauce has thickened, add in the cooked chickpeas and season with sea salt & black pepper, then add in the vegetable broth, pinch in the saffron threads and add the almond & garlic mixture. Turn up the heat to medium-high and bring to a boil, then cover and lower the heat to low-medium