This Chickpea and Spinach soup (or Garbanzos con Espinacas) is healthy, inexpensive, and delicious. It’s also super easy to make! Just remember to soak the chickpeas in water overnight, and the next day you can have a hearty soup with barely any effort.
Besides being delicious, this soup is really healthy: chickpeas, spinach, garlic, olive oil… the perfect Mediterranean mix.
- 500 grams dried chickpeas, soaked in water overnight
- 300 grams spinach
- olive oil
- 1 thick slice of bakery style bread, cut into large chunks
- 2 cloves garlic
- 1 tbsp cumin
- 1 tbsp paprika
- 500 grams tomate frito (if you don't have tomate frito, see substitution note below)
- 2 cups water
- Wash and drain your pre-soaked chickpeas and add them to a large pot with enough water to rise a few inches above them. Bring the water to a boil and scrape off the foam that forms on top. Reduce heat to a simmer and cook covered for 1 hour. After 1 hour, remove the pot from the heat and set aside.
- In a frying pan, add a generous amount of olive oil and fry the bread until golden brown on both sides. Place the toasted bread in a pestle and smash. Add the cumin and continue smashing. Add the paprika and garlic cloves and smash. Finally, add the leftover olive oil from frying the bread and smash well. Mash until everything is mixed together.
- On a medium heat, return the pot with the chickpeas to the stove. Add the mashed mixture to the pot and stir well. Add the tomate frito and 2 cups water.
- Place the spinach on top of the soup for a few minutes until it wilts, then mix it in with the rest of the soup.
- Simmer covered for 10 minutes and add salt if necessary.
- Tomate frito is an extremely common ingredient in Spain but very difficult to find in the US. You can easily make your own (recommended) or substitute it with canned tomato sauce.