More Recommended Results:

Recipe courtesy Elex Sanchez

This is a very tasty and unique soup for two. However it will need to be made as written, any changes and that great wonderful full bodied taste will go right out the window.

This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.

Recipe courtesy Bobby Flay

When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion

From Southern Living.

This fragrant fish soup from Catalonia is almost a meal in itself. Just add a loaf of bread and a green salad for a hearty supper. From Good Food Magazine, March 1986.

I like to top with vegan sour cream and salsa!