Spanish chickpea soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 517.2
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,246.5 mg
  • Total Carbs: 93.0 g
  • Dietary Fiber: 15.1 g
  • Protein: 14.4 g

View full nutritional breakdown of Spanish chickpea soup calories by ingredient
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My modification of 'Gypsy Soup' from the Moosewood cookbook. My modification of 'Gypsy Soup' from the Moosewood cookbook.
Number of Servings: 4


    2 TB olive oil
    2 large onions, diced
    2 cloves garlic, crushed
    4 cups cubed sweet potatoes
    1 medium stalk celecry, chopped
    400g tin of diced tomatoes in juice
    3/4 cup frozen peas
    2/3 of a large green capsicum, diced
    2.5 cups cooked chickpeas (=1.25 cups dried chickpeas, or use drained and rinsed canned chickpeas)
    4 cups vegetable stock
    1 TB soy sauce
    1 bay leaf
    2 tsp paprika
    1 tsp turmeric
    1 tsp dried basil
    1/4 tsp cinnamon
    cayenne pepper to taste


1. Heat oil in a large saucepan, and cook the onions and garlic for 2 minutes, until onion is translucent. Add celery and sweet potatoes, cook another 4 mionutes or so.
2. Add all herbs and seasonings (except the soy sauce), and the stock. Bring to a boil, reduce to simmer. Cook covered 15 minutes.
3. Add remaining vegetables, chickpeas and the soy sauce. Simmer another 10 minutes, or until vegetables are tender.

Serve with salad and multigrain bread rolls, or grilled polenta wedges.

Serving Size: Four servings

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.

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