Spanish Chickpea and Spinach Soup

Ingredients

  • 1 yellow onion
  • 4 cloves garlic
  • 5 cups baby spinach
  • 2 teaspoons vegetable base
  • 2 cans chickpeas
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 can diced tomatoes
  • 1 baguette

Cooking tips

If you wait until the pan is very hot before adding your eggs, it's less likely that they'll stick. Then fry them without moving and they'll unstick themselves when they're ready! Be sure to read through the entire recipe before you begin cooking. Trust us-- you'll be glad you did! Visit thedish.plated.com for cooking videos and tips.

1. Prepare Ingredients

Preheat oven to 350°F. Peel onion and cut into ½-inch dice. Mince garlic. Rinse spinach and pat dry. In a large bowl, combine vegetable base with 4 cups water. Drain chickpeas and rinse.

2. Cook Spinach

Heat 1 tablespoon olive oil in medium pot over medium heat. When oil is just shimmering, add half of minced garlic and sauté until beginning to brown, 1-2 minutes. Add spinach and toss to coat. Season with salt and pepper. Cook until spinach is just wilted, 2-3 minutes. Transfer to medium bowl and set aside.

3. Start Stew

Wipe pot from spinach clean and add 2 tablespoons olive oil over medium heat. When oil is shimmering, add diced onion and remaining garlic and cook, stirring, until onion is soft, 3-4 minutes. Add ground cumin and smoked paprika and cook until fragrant, 1-2 minutes. Add chickpeas and diced tomatoes and their juices. Cook, stirring occasionally, until chickpeas begin to brown and tomatoes begin to caramelize, 8-10 minutes.

4. Simmer Stew

Add 3 cups vegetable base mixture to pot and bring to a simmer over medium high heat, scraping up browned bits from bottom. Reduce heat to medium and simmer, mashing chickpeas, until stew is thick, 15-20 minutes. Fold in spinach. Add additional vegetable base mixture as necessary to reach desired thickness.

5. Fry Eggs

Meanwhile, wrap baguette in foil and warm in oven, about 10 minutes. Heat ½ tablespoon olive oil in medium nonstick pan over medium-high heat. When oil is shimmering, carefully crack eggs into pan and season with salt and pepper. Fry without moving until whites are set but yolks are runny, 2-3 minutes. Remove pan from heat.

6. Plate Stew

Taste stew and add salt and pepper as needed. Divide evenly between 2 bowls and top each with a fried egg. Serve with baguette alongside.

ORDERING FROM PLATED