Spanish Cuisine

Classic Spanish Chickpea Soup Recipe – Spanish Special

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Classic Spanish Chickpea Soup Recipe – Spanish Special

Classic Spanish Chickpea Soup, also known as Potaje de Garbanzos, is a rustic and soul-warming dish from Spain. Featuring hearty chickpeas simmered with vegetables, olive oil, smoked paprika, and sometimes chorizo, this soup is beloved for its bold flavors and satisfying texture. It’s perfect for chilly days or as a wholesome meal any time of the year. This one-pot wonder delivers comfort, nourishment, and a true taste of traditional Spanish cuisine.
  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 1 (15 oz / 425g) can diced tomatoes
  • 4 cups vegetable or chicken broth
  • 2 (15 oz / 425g) cans chickpeas, drained and rinsed (or 2 cups cooked dried chickpeas)
  • Salt and pepper to taste

Optional Add-ins:

  • 1 chorizo sausage, sliced (for non-vegetarian version)
  • A handful of fresh spinach or kale

For Garnish:

  • Chopped fresh parsley
  • Crusty bread for serving

Sauté Aromatics:

1

Heat olive oil in a large pot over medium heat.

2

Add onion and garlic, and sauté until translucent (about 3–4 minutes).

3

Add carrot, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.

Add Seasonings & Tomatoes:

4

Stir in smoked paprika, cumin, and bay leaf. Let spices bloom for 1 minute.

5

Add diced tomatoes and cook for 5 minutes, allowing flavors to meld.

Simmer the Soup:

6

Pour in broth and add chickpeas (and chorizo, if using). Bring to a boil.

7

Lower heat and let simmer for 30–40 minutes, or until vegetables are tender and the soup has thickened slightly.

8

If using greens, stir them in during the last 5 minutes of cooking.

9

Season with salt and pepper to taste.

Serve:

10

Remove bay leaf. Ladle soup into bowls.

11

Garnish with chopped parsley and serve with crusty bread.

Recipe Notes :

Chickpeas : You can use canned for convenience or soak dried chickpeas overnight and cook them fresh for deeper flavor.

Chorizo Tip : For a vegetarian version, simply omit chorizo or use a plant-based substitute.

Smoky Flavor : Spanish smoked paprika (pimentón) is key to the soup’s signature taste—don’t skip it!

Meal Prep Friendly : This soup stores well and tastes even better the next day.

Serving Suggestion : Enjoy with a drizzle of good-quality olive oil and rustic bread for a classic Spanish meal.

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