Spanish chickpea and rice soup
Spain on a Fork · ♥ 1K likes · 10K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the extra virgin olive oil.
- 1 whole onion
- 5 cloves garlic
- 1 whole green bell pepper
- 2 whole carrots
Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and finely chop the peeled carrots.
- 15 ml sherry vinegar
Add the chopped vegetables to the pot and stir continuously about four minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
- 1½ g ground cumin
Add the sherry vinegar, then the smoked paprika and the ground cumin, mixing quickly so the paprika does not turn bitter.
Sherry vinegar and spices
- 120 g tomato sauce
- sea salt
- black pepper
Add the tomato sauce, season with sea salt and black pepper, mix, and simmer three to four minutes until slightly thickened.
- 1 jar cooked chickpeas
- 1 l vegetable broth
Drain the jar of cooked chickpeas into a colander and rinse under water.
- 1 whole bay leaf
Add the rinsed chickpeas, the vegetable broth and the bay leaf, turn the heat to high and mix gently.
Once the broth comes to a boil add the rice, mix, cover, lower to low heat and simmer 16 to 18 minutes until the rice is just cooked through; check the package instructions for the rice used.
- chopped parsley
Remove from the heat, transfer to a shallow bowl and top with chopped parsley.
Serving and tasting