Classic Spanish Chickpea Soup Recipe – Spanish Special
Classic Spanish Chickpea Soup, also known as Potaje de Garbanzos, is a rustic Spanish soup that brings warmth and comfort with every spoonful. Chickpeas simmer in vegetable broth along with onions, garlic, carrots, celery, and red bell pepper, enriched by a bold hit of smoky paprika and softened tomato. Sometimes chorizo is added for a meaty twist, making this a satisfying one-pot wonder perfect for a hearty meal on chilly days. Easy to make and full of flavor, it exemplifies the best of traditional Spanish home cooking.
- 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:
Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until translucent (about 3–4 minutes).
Add carrot, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add Seasonings & Tomatoes:
Stir in smoked paprika, cumin, and bay leaf. Let spices bloom for 1 minute.
Add diced tomatoes and cook for 5 minutes, allowing flavors to meld.
Simmer the Soup:
Pour in broth and add chickpeas (and chorizo, if using). Bring to a boil.
Lower heat and let simmer for 30–40 minutes, or until vegetables are tender and the soup has thickened slightly.
If using greens, stir them in during the last 5 minutes of cooking.
Season with salt and pepper to taste.
Serve:
Remove bay leaf. Ladle soup into bowls.
Garnish with chopped parsley and serve with crusty bread.
Recipe Notes :
Chickpea Options: Use canned chickpeas for convenience, or soak and cook dried chickpeas overnight for deeper flavor and firmer texture.
Paprika Type: Spanish smoked paprika (pimentón) is essential for that signature smoky taste—sweet or hot version can adjust the heat.
Meal Prep Friendly: This soup stores and reheats beautifully—flavors tend to deepen after a day, making it ideal for leftovers.
Serving Suggestions: Garnish with chopped fresh parsley, drizzle with good-quality olive oil, and serve with crusty bread for dipping.
