SIGN UP FOR OUR NEWSLETTER

×

0

items in your basket

total basket value
Your Basket
Continue Shopping

Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CHICKPEA & SPINACH SOUP WITH PIMENTÓN

Chickpea & spinach soup with pimentón
READY IN

25 minutes

COOKING TIME

20 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 18 strands of La Mancha saffron
IN STOCK
  • 2 tbsp / 30ml of Arbequina olive oil
IN STOCK
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp bittersweet pimentón, plus 1/2 tsp for garnish
IN STOCK
  • 1/2 tsp sweet pimentón
IN STOCK
  • 1/4 spicy pimentón
IN STOCK
  • 2 tsp cumin, ground
  • 1/8 tsp cloves, ground
  • 1/4 tsp black pepper, ground
  • 100g baby spinach, roughly chopped
  • 1 x 315g jar Brindisa fritada (pepper and tomato) sauce
IN STOCK
  • 1l vegetable stock
  • 1 jar Navarrico chickpeas, rinsed and drained
IN STOCK
  • Chives for garnish

METHOD

  1. Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well).
  2. Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute.
  3. Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes.
  4. Puree soup in food processor then return to the saucepan.
  5. Add the remainder of the stock and chickpeas and simmer gently for 5 minutes. Garnish with chives.

ingredients

  • 18 strands of La Mancha saffron
IN STOCK
  • 2 tbsp / 30ml of Arbequina olive oil
IN STOCK
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp bittersweet pimentón, plus 1/2 tsp for garnish
IN STOCK
  • 1/2 tsp sweet pimentón
IN STOCK
  • 1/4 spicy pimentón
IN STOCK
  • 2 tsp cumin, ground
  • 1/8 tsp cloves, ground
  • 1/4 tsp black pepper, ground
  • 100g baby spinach, roughly chopped
  • 1 x 315g jar Brindisa fritada (pepper and tomato) sauce
IN STOCK
  • 1l vegetable stock
  • 1 jar Navarrico chickpeas, rinsed and drained
IN STOCK
  • Chives for garnish
Back to the top