Spanish · Dinner
Ham and Chickpea Soup
A Spanish soup built on simmered chickpeas and diced cured ham in a paprika-tinted broth with sofrito of onion, garlic and tomato. Finished with a splash of sherry vinegar and olive oil, it is ladled hot and served with crusty bread for a rustic, savoury one-bowl meal.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
445Calories
32.8gProtein
23.5gFat
28.1gCarbs
6.1gSugar
8.1gFiber
1728mgSodium
72mgChol
6.4gSat Fat
720mgPotassium
95mgCalcium
3.7mgIron
0.8mcgVitamin B12
10mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
low-cholesterol
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Dice the ham into small cubes. Finely chop the onion and mince the garlic. Measure out the chickpeas, tomatoes and stock.
2
Sweat
Warm the olive oil in a small saucepan over medium-low heat and sweat the onion and garlic for 4 minutes until translucent.
3
Bloom
Stir in the smoked paprika and cook over medium-low heat for 30 seconds until toasted, then add the diced ham, chickpeas, canned tomatoes, chicken stock and bay leaf.
4
Simmer
Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 25 minutes until broth thickens and chickpeas are tender.
5
Finish
Remove the bay leaf, stir in the sherry vinegar, and season with salt and black pepper to taste.
6
Plate
Ladle the soup into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g cooked ham
- 1 cup180g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120g canned tomatoes
- 2 cup480ml chicken stock
- 2 tsp2 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 tsp2 tsp sherry vinegar
- 22 small bay leaf
- salt, to taste
- black pepper, to taste
