Smoky Garbanzo and Collard Green Soup

This soup is inspired by Spain’s spinach and garbanzos, a thick stew of chickpeas and spinach. In this version, we’ve used healthful collard greens in lieu of spinach. Spanish smoked paprika is the key to the rich, smoky tomato broth that brings a ton of flavor to a set of simple ingredients. The layers of flavor develop with each addition of ingredients, and the result is a robust soup that’s sure to warm up any frosty winter day.

Smoky Garbanzo and Collard Green Soup

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Servings

4

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Ingredients

• 2 Tbsp extra-virgin olive oil
• 2 cups finely diced onion
• 3 cloves garlic peeled and crushed
• 1 cup finely diced carrot
• 1/2 tsp ground cumin
• 1 Tbsp sweet smoked Spanish paprika
• 2 Tbsp tomato paste
• 14 oz can San Marzano tomatoes
• 14 oz can chickpeas including liquid
• 4 cups vegetable broth
• 3 cups washed and chopped collard greens
• 1/4 tsp salt optional

Ingredients 2 Tbsp extra-virgin olive oil 2 cups finely diced onion 3 cloves garlic peeled and crushed 1 cup finely diced carrot 1/2 tsp ground cumin 1 Tbsp sweet smoked Spanish paprika 2 Tbsp tomato paste 14 oz can San Marzano tomatoes 14 oz can chickpeas including liquid 4 cups vegetable broth 3 cups washed and chopped collard greens 1/4 tsp salt optional

Servings 4 Print Recipe

Instructions

1. In large saucepan, sauté onion and garlic in olive oil on medium-high heat for about 3 minutes, or until onions appear translucent. Reduce heat to medium, add carrots, and sauté for a further 2 minutes. Add cumin and smoked paprika and cook, stirring frequently, for 1 minute. Add tomato paste and continue to stir, over medium heat, for a further 2 minutes. Pass tomatoes through sieve or food mill; add with chickpeas and vegetable broth. Lay collard greens on top.
2. Cover and bring to boil on high heat. Reduce heat to simmer and keep partially covered for 10 minutes. Stir soup, continue to simmer, uncovered, for a further 10 to 20 minutes, until both greens and chickpeas are tender. Season with salt, if desired.