Catalan Chick-Pea and Spinach Soup with Shrimp, Almonds, and Garlic

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Your Spanish grandma will remember this soup. Traditionally served on Good Friday and other fast days, it is made with cod or salt cod. Shrimp are a fabulous festive substitute for the fish.


  • cups dried chick-peas (or 3 cups canned chick-peas, drained and rinsed)
  • Ham hock or



If using dried chick-peas, rinse them and soak overnight in cold water to cover in the refrigerator. Drain and rinse again. Put the chick-peas in a medium saucepan with fresh, cold water to cover and the ham hock or prosciutto, if using. Bring to a boil, reduce the heat, and simmer, covered, until tender, about 1 hour. Drain and set aside. Discard the ham hock or prosciutto.