“Better than Chicken Noodle Soup” Spanish Chickpea and Rice Soup

EPISODE 1266 – How to Make a Spanish Chickpea nd Rice Soup | Sopa de Garbanzos con Arroz Recipe

FULL RECIPE HERE:

“Better than Chicken Noodle Soup” Spanish Chickpea and Rice Soup

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as always it is so great to have you here 
and hope you’re all staying safe and healthy out there so we’ve made it to the final episode 
of November I don’t know about you but for me 2025 is absolutely flying by anyways with that 
being said today we’re making a recipe that’s perfect for that chilly weather out there as 
it promises to warm your soul we’re talking a Spanish chickpea and rice soup this is known as Sopa de Garbanzos con Arroz and let me tell you this is not your typical chickpea soup this is 
the next level in goodness as it’s filled with layer upon layer of so many simple yet delicious flavors easy to make where there’s no tricky techniques or weird equipment needed and the best part done in about 40 minutes using just one pot folks serve this soup next to crunchy 
baguette and a bottle of Spanish red wine more specifically from the region of Jumilla you’re gonna have yourself a fabulous meal this video is sponsored by tienda.com La Tienda is an online supertore focusing on selling all things Spain for your home and kitchen and they’ve been 
around since 1996 and like I always tell you they have the biggest selection of artisan 
Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples 
you need such as jarred chickpeas which we’re going to use in today’s recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paela pans that range in size from 2 servings all the way up to 50 
servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure use coupon code ONAFORK during checkout for 10% off your order alright let’s just dive right 
into this I’m going to heat a stock pot with a medium heat and add in 3 tablespoons of extra virgin olive oil which is 45 ml make sure to use the good stuff here as this is the base fat of the soup and what truly makes a difference link where you can get the Spanish one I’m using in the description  box below while the oil is heating I’m going to finely chop one medium sized onion roughly chop five cloves of garlic finely chop one green bell pepper, and finely chop two carrots that have 
been peeled and if you prefer you can chop the vegetables before heating the pan then we’ll 
add the chopped ingredients into the stockpot and we’ll mix them around that way they’re 
all coated in the olive oil and as you know I like to mix this around continuously 
that way everything evenly sautes after about 4 minutes and the vegetables 
are lightly sauteed, I’m going to add in 1 tbsp of sherry vinegar which is 15 ml 
you can also use red wine vinegar here or an apple cider vinegar we’ll also add in 
1 tsp of sweet smoked Spanish paprika which is 2 1/2 g and half a teaspoon 
of ground cumin which is 1 1/2 g and we’ll give it a quick mix and like I’ve told 
you in the past when you’re working with paprika and a hot pan you want to mix in there quickly
otherwise it can easily get a bitter flavor then we’ll add in half a cup of tomato 
sauce which is 120 g as always I made mine 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 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 I’m going 
to drain one jar of cooked chickpeas into a colande this is the same thing 
as the canned ones and rinse the chickpeas under some water size 
of the jar that I’m using is 25 oz which is 700 g link where you can get the super soft Spanish chickpeas I’m using in the description box below after simmering the tomato sauce between 3 
to 4 minutes and it’s slightly thickened we’ll add in the rinsed chickpeas along with one liter of vegetable broth which 
is 4 1/4 cups you can also use chicken broth here or even water if you like just make 
sure to season accordingly if you’re using water and one bay leaf and then we’ll turn it 
up to a high heat and give it a gentle mix while the broth is heating let’s start prepping 
the rice I’m going to measure out half a cup of rice which is 95 g I’m using Spanish round 
rice which is similar to arborio rice or any other type of short grain rice of course you can use 
any rice you like here though you might want to add less broth into the soup as this type 
of rice absorbs more liquid than others once the broth comes to a boil in the stockpot we’ll add in the rice and we’ll give it one final mix and then we’ll place the lid on the stockpot 
and lower the fire to a low heat and simmer this between 16 to 18 minutes or until 
the rice is just cooked through Important to check the package instructions in the rice you’re using that way you cook it right on the money once the rice is just cooked through this 
is ready to go I’m going to remove the stockpot from the heat and transfer 
some of the soup into a shallow bowl and we’ll top it off with some chopped 
parsley check it out our Spanish chickpea and rice soup is done easy to make simple 
heart healthy ingredients and all done in about 40 minutes using just one pot let’s 
give this a try and see how it turned out Once again folks Sopa de Garbanzos con Arroz so excited to try this here we go that was a big bite check that out this 
right here is truly what healthy comfort food’s all about but most importantly with that 
first bite it warms your soul easy to make heart healthy give it a try at home once agan next to a crunchy baguette and a bottle of Spanish red wine from the beautiful region 
of Jumilla you’re going to have yourself a fabulous meal real quick before I go a shout out 
to a couple of my patreons Robert Gerhardt Andrew Scotchmer and Bryan Sweeney 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 and if you’re 
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the Spain on a fork family till the next time hasta luego!!