Portuguese Spinach & Chickpea Soup (Sopa De Grao)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!