🇪🇸 Spanish
Chickpeas Caldo
🇪🇸 Spanish
Gentle simmered chickpeas in a fragrant broth, finished with fresh herbs — the spanish answer to "something light tonight". Ready in 43 minutes including prep.
Prep 10 min Cook 33 min Serves 4 Easy
Ingredients
- Saltto taste
- Onion1, diced
- Garlic3 cloves, minced
- Chickpeas2 cans
- Potato3
- Olive Oil1 tbsp
- Fresh Parsleysmall handful
- Stock or Broth1 litre
- Chicken Broth1.2 litres
- Smoked Paprika1/2 tsp
- Leek1
Instructions
- 1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
- 2
Add the garlic and smoked paprika and cook for 30 seconds more.
- 3
Pour in the stock, bring to a simmer, and add the chickpeas.
- 4
Simmer gently until the chickpeas is just cooked through and the broth tastes rounded.
- 5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.
Chef's tip
For deeper flavour, toast the smoked paprika in the oil before adding anything wet.
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