• Servings 8-10
  • Prep 15 min
  • Cook 2-3 hours min
  • Cuisine
  • Skill Level

Spanish Chickpea Soup


  • 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.

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