Best Andalusian Chick Pea Soup Recipes

Andalusian Condiment Soup image

Provided by Soup Queen

Time 2h45m

Yield 12 quarts, 48 serving(s)

Number Of Ingredients 33

1/2 cup butter
6 tablespoons olive oil
24 cups thinly sliced onions
18 tablespoons flour
12 cups tomato puree (#10 can)
8 quarts chicken stock
1/2 cup minced garlic
6 tablespoons red wine vinegar
2 tablespoons salt
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons crushed cumin seeds (I use mortar & pestle)
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon tarragon
1 tablespoon Tabasco sauce
cooked pasta (raviolis or tortellinis are excellent)
garbanzo beans
chopped parsley () or cilantro ()
crouton
chopped onion
tofu, cubes
sausage
meatballs
bay shrimp
any kind of leftover meat, chopped
sour cream (*)
lime wedge (*)
sliced olive
diced bell pepper
chopped tomato
sliced sauteed mushroom
shredded cheese, especially cheddar or parmesan cheese

Steps:

Melt butter in a large stock pot (at least 16-quart capacity).
Add oil and onions.
Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
Sprinkle flour over onions and blend well.
Gradually stir in tomato puree and stock (or water and soup base, see notes).
Add remaining ingredients and stir until well blended.
Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
Be sure to serve soup really hot as the condiments will cool it down.
Fill bowls with desired condiments, then ladle soup on top.
*In my opinion, lime, cilantro and sour cream are must-haves!
I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.

Andalusian Chickpea and Spinach Soup image

Provided by Vickie Parks

Categories Bean Soups

Time 1h5m

Number Of Ingredients 13

2 Tbsp olive oil
1 medium spanish onion, peeled and chopped
3 clove garlic, minced
14 oz canned diced tomatoes in juice,
3 tsp sweet paprika
salt, to taste
16 oz can chickpeas (garbanzo beans), undrained
1 lb potatoes, peeled and diced
1/4 c dry white wine
black pepper, to taste
2 c water
1 pinch saffron
1 lb fresh spinach leaves, stemmed and coarsely chopped

Steps:

1. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
2. Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
3. Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.