Meal soup with chickpeas, spinach and egg

Maaltijdsoep met kikkererwten, spinazie en ei

5 van 2 Stemmen

Meal soup with chickpeas, spinach and egg

Chickpeas with spinach, a traditional dish from the Spanish kitchen that is very nutritious, tasty and also easy to prepare.

Prep Time10

Cook Time30

Total Time40

Course: Soups, Main dish

Cuisine: Spanish, Mediterranean

Keyword: chickpeas, meal soup, nutricious soup, easy recipe soup, recipe with legumes

language: en

gelegenheid: lunch, daily dishes

Servings: persons

Calories: 342kcal

Equipment

stew pot

Ingredients

200 gr chickpeas pre-boiled
½ onion
2 tomatoes grated
2 laurel
1 teaspoon sweet paprika powder
½ teaspoon spicy paprika powder
300 ml vegetable broth
150 gr spinach
2 teaspoon grounded cumin
2 cloves garlic
2 potatoes
salt and pepper
2 tbl spoon olive oil
4 boiled eggs

Instructions

Rinse the chickpeas and wash the spinach. Remove the tough stems from the spinach. Chop the onion and garlic. Halve the tomatoes and grate them with the large grater until only the skin remains. We don't use these. Boil 4 eggs for 7 minutes and let them cool. Peel the potatoes and cut them into pieces of 2 x2 cm.
Put the oil in a stew pot and stew the onion together with the garlic. Add the sweet, spicy paprika and cumin as well as the grated tomatoes. Stir well. Then add the chickpeas and potatoes and cover with the stock until just above the potatoes. Add the bay leaves and season with salt and pepper. Put the lid on the pot and let it simmer gently for 15 minutes.
When the potatoes are almost done, add the spinach and stir until it has wilted completely. Taste and if desired you can add some extra cumin or make it a bit spicier with the spicy paprika powder. Let simmer for another 5 minutes.
Peel the eggs and cut them in half. Spoon the meal soup into a deep plate and divide the eggs. Serve with fresh bread.
If you want to make the soup even more nutritious, you can always add extra pieces of cod or hake together with the spinach.

Notes

Main course soups, "potaje" or "guiso" stews are very common in Spanish cuisine. We also call them here sometimes "platos de cuchara" = spoon dishes. They are the traditional dishes where people prepared a large stew for different days and added a different ingredient such as meat, potatoes or rice every day. Even today, these dishes are still on the menu at many restaurants and are often prepared at home. With the addition of the legumes, they are also very nutritious, economical and easy to prepare. Depending on taste, you can vary with herbs such as cumin, paprika or curcuma... I catch myself putting more and more of these stews on the table and each time slightly different by adding other products. Try it yourself and look for your ideal flavor combination... Be sure to let me know what you like. Hasta pronto!

A traditional and nutricious plate with legumes

Nutrition