Chickpea Soup with Spinach Potje De Garbanzo Con Acelga
Warm, hearty, and irresistibly nourishing, Chickpea Soup with Spinach (Potje de Garbanzo con Acelga) is a comforting bowl of goodness perfect for any season. This rustic Spanish-inspired recipe combines tender chickpeas, vibrant fresh spinach, and aromatic vegetables like carrot, onion, and celery, all simmered in a flavorful vegetable broth infused with smoked paprika, cumin, and a bay leaf. The addition of tomato paste lends a rich depth, while a squeeze of lemon juice provides a bright, zesty finish. Ready in under an hour, this plant-based soup is not only easy to make but also packed with wholesome nutrients. Garnished with fresh parsley and served with crusty bread, it’s the perfect meal for a cozy dinner or a light lunch. Ideal for vegans, vegetarians, or anyone looking to enjoy a satisfying, protein-rich dish!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas (or canned chickpeas)
- 4 cups Fresh spinach (roughly chopped)
- 1 medium Onion (diced)
- 3 Garlic cloves (minced)
- 1 large Carrot (diced)
- 1 large Celery stalk (diced)
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice (optional, for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
If using dried chickpeas, soak them overnight in water. Drain and rinse well. Cook them in a pot of boiling water for about 1 to 1.5 hours, or until tender. Alternatively, use canned chickpeas and drain/rinse thoroughly.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5-6 minutes, or until the vegetables are softened and aromatic.
Stir in the ground cumin, smoked paprika, and tomato paste. Cook for another 1-2 minutes to toast the spices and deepen the flavor.
Pour in the vegetable broth and add the bay leaf. Bring to a gentle boil.
Reduce the heat to low and add the cooked or canned chickpeas to the pot. Simmer the soup for 20 minutes, allowing the flavors to meld together.
Add the chopped spinach to the pot and stir to combine. Cook for another 5-7 minutes, or until the spinach is wilted.
Season the soup with salt and ground black pepper according to taste.
Remove the bay leaf and discard.
For an optional bright finish, stir in a tablespoon of fresh lemon juice just before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 53.4 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5989 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
