Portuguese Spinach & Chickpea Soup (Sopa De Grao) Recipe

Name: Portuguese Spinach & Chickpea Soup (Sopa De Grao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chickpeas (2 cans or about 1 pound of dried if you are using them); 3 large garlic cloves, chopped (feel free to use more if you are not adding sausage); 3 large yellow onions, peeled and coarsely chopped; 5 tablespoons olive oil; 2 potatoes, peeled and coparsely chopped (I like Yukon gold); 2 tablespoons fresh parsley, minced; 2 tablespoons fresh cilantro, minced; 1 teaspoon dried marjoram, crumbled; 4 cups chicken broth (preferably homemade and unsalted); 3/4 lb spinach (either frozen chopped or fresh baby spinach with stems removed and chopped); 2 tablespoons fresh lemon juice (add one and taste(you may like less than the whole two spoonsful); 1 1/2 teaspoons coarse salt (or to taste); 1/4 teaspoon fresh ground pepper (or to taste)

Servings: persons

4 cups chickpeas (2 cans or about 1 pound of dried if you are using them)
3 large garlic cloves, chopped (feel free to use more if you are not adding sausage)
3 large yellow onions, peeled and coarsely chopped
5 tablespoons olive oil
2 potatoes, peeled and coparsely chopped (I like Yukon gold)
2 tablespoons fresh parsley, minced
2 tablespoons fresh cilantro, minced
1 teaspoon dried marjoram, crumbled
4 cups chicken broth (preferably homemade and unsalted)
3/4 lb spinach (either frozen chopped or fresh baby spinach with stems removed and chopped)
2 tablespoons fresh lemon juice (add one and taste(you may like less than the whole two spoonsful)
1 1/2 teaspoons coarse salt (or to taste)
1/4 teaspoon fresh ground pepper (or to taste)

1
Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
2
Add the potatoes and stir fry another 2 to 3 minutes.
3
Add the herbs and allow them to meloow over low heat for about 12 minutes.
4
Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
5
If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
6
Using an immersion blender, puree the soup until it is as smooth as you like.
7
Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
8
Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

1096

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups chickpeas (2 cans or about 1 pound of dried if you are using them), 3 large garlic cloves, chopped (feel free to use more if you are not adding sausage), 3 large yellow onions, peeled and coarsely chopped, 5 tablespoons olive oil, and more.

Yes, Portuguese Spinach & Chickpea Soup (Sopa De Grao) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Spinach & Chickpea Soup (Sopa De Grao)

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