Recipes

Spanish Chickpea Soup

Ingredients

1 lb dried chickpeas
6 cups chicken stock
5 medium carrots, peeled and chopped
5 medium potatoes, peeled and chopped
1 medium onion, chopped
1 stalk of celery
2 garlic cloves, chopped
1 ham hock
1/4 tsp saffron threads
1 cup cubed ham
1 small jar of roasted peppers, chopped and drained
  • Soak the chickpeas in the water overnight. Drain. You may alternatively use rinsed canned chickpeas.
  • Combine the beans, carrots, potatoes, celery, onion, saffron, ham hock with chicken stock to cover ¬†in a large stock pot. If you need to add more liquid just add some water.
  • Cook at a low temperature for 2 to 3 hours or until all the ingredients are tender.
  • Add additional water or stock if needed.
  • Remove ham hock before serving. If desired you may shred the meat from the ham hock and add to the soup.

Servings

8

Prep

15 min

Cook

2 min

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Skill Level

Easy