Spanish Chickpea Soup
Savor the warm, rustic flavors of Spanish Chickpea Soup, a hearty and wholesome dish brimming with Mediterranean-inspired ingredients. Packed with protein-rich chickpeas, tender russet potatoes, and vibrant spinach, this soup is elevated by a blend of smoky, earthy spices like smoked paprika, cumin, and a touch of cayenne for subtle heat. Simmered in a luscious base of diced tomatoes and vegetable broth, it’s a comforting meal that’s both nourishing and satisfying. Perfect for cozy weeknight dinners, this one-pot vegan dish is ready in just 50 minutes and pairs beautifully with crusty bread. Don’t forget the finishing touches: tangy lemon wedges and freshly chopped parsley take this Spanish classic to the next level.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 cups cooked chickpeas
- 1 large, peeled and diced russet potato
- 2 cups spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (optional) fresh parsley
- 4 for serving lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes.
Add the smoked paprika, ground cumin, and cayenne pepper. Stir to coat the vegetables with the spices and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the cooked chickpeas and diced russet potato to the pot. Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot and cook for 20 minutes, or until the potatoes are tender.
Stir in the spinach and cook for 2-3 minutes, until wilted.
Season the soup with salt and black pepper, adjusting to taste.
Remove the pot from heat and garnish with fresh parsley if desired.
Serve the soup hot with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 52.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6154 mg | 131% | |
*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.
