Chickpea and rice soup
Spain on a Fork · ♥ 1.9K likes · 23.3K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 5 cloves garlic
- 1 whole red bell pepper
- 15 whole green beans
- 2 whole sweet potatoes
Finely chop the onion and red bell pepper, roughly chop the garlic, cut the green beans into one-inch pieces and the sweet potatoes into half-inch pieces.
- 1 jar cooked chickpeas
Drain the chickpeas in a colander and rinse under cold running water.
- 45 ml extra virgin olive oil
Heat the olive oil in a stock pot over medium heat for a couple of minutes; add all the vegetables except the sweet potato and saute, stirring continuously, 3 to 4 minutes.
- ½ tsp sweet smoked Spanish paprika
- ½ tsp ground cumin
- ½ tsp dried thyme
Add the sweet potato, paprika, cumin, thyme, a generous pinch of sea salt and black pepper and mix.
- sea salt
- freshly cracked black pepper
- 6–7 cup water
Add the water and bring to a boil over high heat.
- 110 g Spanish round rice
Add the chickpeas and the rice, mix and taste for seasoning.
When it returns to a boil, cover, lower to low-medium and simmer 15 to 20 minutes, until a toothpick slides into the sweet potato and the rice is plump.
- fresh parsley
Remove from the heat, ladle into a shallow bowl and garnish with parsley.
Serving and tasting