Creamy chickpea soup with spinach
Spain on a Fork · ♥ 1.8K likes · 39.5K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the olive oil.
- 1 whole medium sized onion
- 4 cloves cloves of garlic
- 2 whole carrots
- 1 whole leek
Roughly chop the onion, garlic and leek and cut the peeled carrots into small chunks. Add them to the hot pan and coat in the oil.
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
Add the smoked paprika and cumin, mix to coat the vegetables, then take the pan off the heat and let them cool a few minutes.
Spicing and cooling the vegetables
- 1 can can of chickpeas
Drain a can of chickpeas into a tall cylinder, keeping the aquafaba, and blend with a handheld blender.
- sea salt
- freshly cracked black pepper
Add the cooled vegetables to the chickpea puree, season with sea salt and black pepper and blend until smooth.
- 120–240 ml water
Heat the same pan over low medium heat, add the puree and slowly whisk in the water until the texture is creamy. Taste for seasoning.
- 30 ml extra virgin olive oil
Heat a second fry pan over medium heat with the olive oil.
- 100 g fresh spinach
- sea salt
- freshly cracked black pepper
Add the spinach in batches and cook until lightly wilted, then season with sea salt and black pepper.
Wilting the spinach
- chickpeas
Ladle the soup into a shallow bowl, top with the sautéed spinach and garnish with the reserved chickpeas.
Plating and tasting