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 flavour to a set of simple ingredients. The layers of flavour develop with each addition of ingredients, and the result is a robust soup that’s sure to warm up any frosty winter day.
Glorious greens
Be sure to remove the tough central rib of the collard green leaf. Lay the leaf on a board and cut leaf on each side of the rib to remove.
Smoky Garbanzo and Collard Green Soup
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) finely diced onion
- 3 cloves garlic, peeled and crushed
- 1 cup (250 mL) finely diced carrot
- 1/2 tsp (2 mL) ground cumin
- 1 Tbsp (15 mL) sweet smoked Spanish paprika
- 2 Tbsp (30 mL) tomato paste
- 14 oz (398 mL) can San Marzano tomatoes
- 14 oz (398 mL) can chickpeas, including liquid
- 4 cups (1 L) vegetable broth
- 3 cups (300 g) washed and chopped collard greens
- 1/4 tsp (1 mL) salt (optional)
Directions
01
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.
02
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.
