Spicy Chick Pea Soup

Recipe by
Total Time:
9 hours
Serves:2
Rated 4 based on 100 votes
4
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Klong Talay (Sour and Spicy Seafood Soup) , Best Hot and sour Pumpkin Soup, Easy Spicy Pumpkin Soup

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4

Ingredients

  • 1 1/2 cups - chickpeas, soaked overnight, then drained
  • 1 pound fresh spinach, chopped
  • 1/2 cup - Olive oil
  • 1 slice bread, crust removed
  • 1 spanish onion, finely chopped
  • 8 oz chorizo, thicky sliced
  • 3 beefsteak tomatoes, peeled, seeded and chopped
  • 1 tbsp - paprika
  • 1/4 1/2 tsp - cumin seeds, finely crushed
  • 3 Garlic Cloves

How to Make Spicy Chick Pea Soup

  • Cook chickpeas in 1 1/2 times their volume of boiling water 1 1/2 to 2 hours or until tender.
  • Meanwhile, in a small skillet, heat 2 tbsp of the oil.
  • Add bread and fry until golden of both sides.
  • Remove and drain on paper towels.
  • Add onion to pan and cook slowly, stirring occasionally, 5 mins.
  • Add chorizo and cook 5 to 10 minutes or until onion has softened but not coloured.
  • Stir tomatoes into onion and cook, stirring occasionally, about 10 minutes.
  • In a saucepan, heat remaining oil.
  • Stir in paprika and cumin, then add spinach.
  • Cook until spinach has wilted.
  • Using a mortar and pestle, pound garlic with a pinch of salt.
  • Add fried bread and pound again.
  • Drain chickpeas, reserving liquid.
  • Stir chickpeas into spinach with tomato and garlic mixture and 1 cup chickpea liquid. Cover pan and simmer about 30 minutes.
  • Add more liquid if mixture becomes too dry.