Chickpea and wheat soup (Olla de trigo) from The Flavours of Andalucia (page 34) by Elisabeth Luard

  • chillies
  • paprika
  • whole wheat grains
  • chorizo
  • bread
  • morcilla sausages
  • fatty bacon
  • dried chickpeas
  • fennel sprigs
  • EYB Comments

    Allow chickpeas to soak for a few hours, or overnight. Can substitute fennel seeds for fennel sprigs, paprika sausage of your choice for chorizo, and black pudding of your choice for morcilla sausages.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow chickpeas to soak for a few hours, or overnight. Can substitute fennel seeds for fennel sprigs, paprika sausage of your choice for chorizo, and black pudding of your choice for morcilla sausages.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.