Spicy Mediterranean Chickpea Soup | Heart-Healthy One Pot Recipe

EPISODE 1239 – How to Make a Spicy Mediterranean Chickpea Soup

FULL RECIPE HERE:

Spicy Mediterranean Chickpea Soup | Heart-Healthy One Pot Recipe

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bienvenidos and welcome to another episode of Spain on a fork so we’re just a few days away from the beautiful month of October which means that that cooler weather is finally coming in and I tell you during these times there’s nothing better 
than making a dish that warms your soul with so much goodness anyways today that’s exactly what we’re doing we’re making a spicy Mediterranean chickpea soup and let me tell you this soup is 
filled with so many amazing textures and flavors It’s made with basic pantry staples you probably already have in your kitchen as you’re watching this and the best part done in 40 minutes 
using just one pot folks serve this soup next to crunchy baguette that’s been sliced up and drizzled with olive oil and of course a bottle of Spanish red wine more specifically from the 
region of Alicante you’re gonna have yourself a fabulous meal alright let’s just jump right into thisI’m going to heat a stock pot with a medium heat and add 3 tbsp of extra virgin olive oilwhich is 45 ml make sure you use the good stuff here as this is what truly makes a difference link 
where you get the Spanish one I’m using in the description box below while the oil is heating
I’m going to roughly chop one medium sized onion thinly slice two carrots that have been 
peeled and roughly chop six cloves of garlic then we’ll add the chopped 
ingredients into the stock pot and mix them around that way they’re 
all coated in the olive oil and since we cut the vegetables into larger pieces you 
don’t have to mix this around continuously but do get in every minute or so
that way everything evenly sautes after about 5 minutes and the vegetables are 
lightly sauteed let’s add in our spice blend which is what gives this soup that beautiful 
lift of flavors I’m going to start by adding in 1 tsp of dried cilantro which is 1 g this is also known as dried coriander we’ll also add in 3/4 tsp
of ground cumin which is 2 g 1/2 tsp of sweet smoked Spanish paprika which is a little over 1 g
1/2 tsp of crushed red pepper which is also a little over 1 g and pinch in 1/4 
tsp of saffron threads which is about a 1/4 gram link where you can get the Spanish golden 
saffron I’m using in the description box below and we’ll give it a quick mix and I 
tell you by adding in the spices and herbs right now and lightly sautéing them
it’s going to make them nice and fragrant then we’ll add in half a cup of tomato 
sauce which is 120 g as always I made my sauce by finely grating fresh tomatoes but you can also use canned tomato sauce here
which is similar to passata and we’ll season everything with sea salt and a generous 
portion of freshly cracked black pepper and we’ll give it a mix until it’s well mixed 
together and then simmer it for a few minutes while tomato sauce is simmering let’s 
start prepping the chickpeas I’m going to drain two cans of chickpeas into 
a colander and rinse them under some water size of the cans I’m using are 
15 1/2 oz which is about 440 g each after simmering the tomato 
sauce for about 4 minutes and you can see it’s slightly thickened
we’ll add in the drained chickpeas and three cups of vegetable broth which is 
720 ml you can also use chicken broth here or even water if you like just make sure to 
season acordingly if using water either way link on how to make my homemade veggie 
broth in the description box below and we’ll also add inone bay leaf turn it up 
to a high heat and give it a gentle mix once it comes to a boil we’ll place a lid 
on the stock pot and lower the fire to a low heat and we’re going to simmer this for about 15 
minutes that way the flavors can develop In the meantime, let’s get our final ingredient ready
I’m going to add in 100 g of fresh spinach over a cutting board which is about 3 oz and roughly 
chop it I’m using fresh bagged spinach but you can also use the frozen stuff here just make sure 
it’s fully thawed out and pat it completely dry after simmering the soup for about 
15 minutes we’ll remove the lid take out the bay leaf add in the chopped spinach and give it a mix until it’s well mixed 
together and the spinach is lightly wilted then we’ll turn off the heat squeeze in 1 
tbsp of fresh lemon juice which is 15 ml and give it one final mix Then we’ll transfer some of 
the soup into a shallow bowl and top it off with some chopped 
cilantro you can also use chopped parsley here if you like either way
check it out our spicy Mediterranean chickpea soup is done easy to 
make beautiful presentation and all done in 40 minutes using just one pot
let’s give this a try and see how it turned out once again folks aspicy Mediterranean 
chickpea soup It smells amazing in the kitchen can’t wait to try this a little 
bit of everything moment of truth I just want to go swimming in there but 
the bowl’s too hot seriously that is what honest home cooking is all about we grabbed such basicingredients and we got so many flavors out of this the chickpeas add the texture and the protein those vegetables that lift of goodness and the spices and herbs taking this to the next level with a 
nice spicy kick but it’s not overwhelming easy to make heart healthy give it a try at home
once again next to a crunchy baguette that’s been sliced up and drizzled with olive oil and of 
course a bottle of Spanish red wine from the beautiful region of Alicante you’re gonna have yourself a fabulous meal real quick before I go a shout out to a couple of my patreons Patricia O’Brien, cullen Holliman and Robert Gerhardt again guys thank you so much for being patreons of Spain on a fork you know 
how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below
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