Spanish Fruit and Vegetable Soup

Adapted from “Spain and the World Table,” Culinary Institute of America


2/3 cup dried chickpeas (garbanzo beans)

Cold water to cover beans by 2 inches

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1 teaspoon baking soda

5 cups yellow onions (about 5 medium onions), peeled and chopped

6 cups vegetable broth

2 medium butternut squashes, peeled, seeded, and coarsely chopped

1 large turnip, peeled, and cut into 1-inch chunks

1 teaspoon cumin seed, toasted and crushed

1/2 teaspoon ground cinnamon

2 1/2 teaspoons coarse kosher salt plus more, to taste

3 medium zucchini, ends trimmed off and diced

2 Granny Smith apples, peeled, cored, and coarsely chopped

1 large bunch Swiss chard, stems removed and leaves cut into 1/2-inch strips

1 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons sugar


Rinse beans and place them in a large bowl. Pour enough cold water into bowl so that it is 2-inches above the beans. Stir in baking soda and cover bowl with waxed paper. Let soak at room temperature overnight.

Drain and rinse chickpeas and add them, along with the onions and broth, to a large soup pot. Bring mixture to a boil then lower heat to a simmer. Cook until beans are tender, about 1 1/2 hours.

Add butternut squash, turnip, crushed cumin seed, cinnamon, and salt and simmer for an additional 10 minutes. Add zucchini and apples and simmer for 5 minutes. Add chard and simmer until chard is cooked, about 10 minutes.

Add sugar. Taste and add more salt and pepper, as desired.

Makes 8 servings.