Valencian Chickpea and Chard Soup Recipe (2024)

I've not tried this yet. I intend to. But there's something in the recipe I will change even before trying it. My mother, who taught me much of what I know about the essentials of cooking, taught me that when cooking beans or rice, or even some forms of pasta in soups, tomatoes or other acid ingredients should not be added until the grain or legume is at least half way cooked. The acid ingredient keeps the beans etc. from ever cooking tender. I will go more than an hour in step one.

I happened to have some chorizo and broth left over from a recent paella, so I used both in this; they were excellent additions!

I made this with two cans of chickpeas because I needed dinner for that night. It was still very good.

There’s lots of paprika in Spanish cuisine, too

This was delicious. I added chopped carrots since I had some already cut up in a bag in the fridge. We like our food a bit spicy so I served it with hot sauce. Next time I might add crushed red pepper. I made it in the Instant Pot. Cooked the chick peas first for 22 minutes and then proceeded to make the recipe as directed.

I made a double batch but didn’t have have enough broth, so it was pretty bean-forward, but delicious! After a couple meals, I added whole wheat penne to stretch it out a bit more, allowing the al dente pasta soak up some of the liquid. An additional egg yolk made it into a luxurious sauce. So good!

Are used lobster Better than Bouillon to make broth and added two pieces of leftover grilled salmon and it was fabulous!

My late summer garden was loaded with a bumper crop of Swiss Chard as well as Plum Tomatoes so this was a great recipe to utilize a good quantity of both. I followed the recipe to a tee and my wife & I were very pleased with the result. Having to tasted the soup prior to adding “The Enhancment”, I’d say the enhance is a must do and quite easy. We’ll just have to be cautious reheating leftovers and not bringing to a boil which would curdle the egg yolks . A great meal with a bit of crusty bread.

Was introduced to this soup when I got some chard in our CSA and didn’t know what to make with it. This is SO delicious!! I highly recommend adding the full 3 tsp of paprika and fresh tomatoes for incredible flavor. I make this once a week!

Delicious. Good without egg and lemon but with it took to new heights! Used both small and large Pressure cooker(PC). Cooked soaked chickpeas in small PC 20 minutes . In lg PC followed step 2 subbing curly parsley. Once chickpeas and broth, added cooked @ pressure 20 minutes, fast release added 12 ounces of chopped kale covered in pc off heat for a further 10 minutes. The whole recipe took about an hour and 20 minutes. Served over refreshed cooked basmati rice with lemon egg sauce.

Easy, delicious, and forgiving. I used chickpeas from a container, broth instead of water, and spinach, as I didn't have any chard. Still came out great.

I made this as is except with dried herbs for a quick lunch and it was delicious. Needless to say it was much better the next day. This will be a new favorite! Can’t wait to try it this summer with my fresh herbs.

Delicious and comes out great every single time. Definitely take the time to do the lemon/egg. Thickens it and the flavor makes the dish.

Garbanzos, greens and smoked sweet paprika are very common in Valencian cuisine. Paella is only for Sunday supper...they eat seafood, lentil stews and a lot of boiled green beans w/ onions and boiled potatoes drenched with local olive oil during the work week.

This was delicious. I added chopped carrots since I had some already cut up in a bag in the fridge. We like our food a bit spicy so I served it with hot sauce. Next time I might add crushed red pepper. I made it in the Instant Pot. Cooked the chick peas first for 22 minutes and then proceeded to make the recipe as directed.

Great soup! I was planning to make falafel and my guests had to cancel. What to do with a great mass of chick peas soaking for 24hours? I wasn’t going to do falafel for 2! This soup was the solution! The peas soaked for so long they cooked up pretty quick,but since they were big I gave them 2 hours and followed the recipe exactly except for adding a small chopped fennel bulb and a bit of chopped red pepper. Definitely go for the egg yolks and lemon juice enhancement. Not optional. We enjoyed!

Is this called "Valencian" for a reason? Spices and/or seasoning? Just curious as to the source. Paprika is most often associated with Hungarian cooking, although I read that it originates from Mexico and was brought to Spain.

cooked the other day.....added a little bit of heat.....turned out well except for the garbanzos.....they remained pretty hard.....next day the soup was even better but those garbanzos....might try bottled ones the next time

I made this with two cans of chickpeas because I needed dinner for that night. It was still very good.

I happened to have some chorizo and broth left over from a recent paella, so I used both in this; they were excellent additions!