PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)

Portuguese Spinach & Chickpea Soup (Sopa De Grao) image

Another recipe adapted from Jean Anderson's "Food of Portugal." This hearty soup is from the Alentejo and can be dressed up with the inclusion of some garlicy sausage--chourico or linguica. I have taken a shortcut and use canned chickpeas and frozen chopped spinach, but using really good homemade chicken stock really makes a big flavor difference.

Provided by Chef Kate

Categories Spinach

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

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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)

Steps:

Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
Add the potatoes and stir fry another 2 to 3 minutes.
Add the herbs and allow them to meloow over low heat for about 12 minutes.
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.
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.
Using an immersion blender, puree the soup until it is as smooth as you like.
Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

*** Explore more Portuguese Spinach & Chickpea Soup (Sopa De Grao) Recipes »

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charles biru

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This soup is a great way to use up leftover spinach. It's also a very healthy and filling meal.

Aaron Jr

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I love this soup! It's so hearty and flavorful. I always make a big batch and freeze it for later.

William Javas

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This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.

Will Caldwell

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I've never been a fan of spinach soup, but this recipe changed my mind. It's so delicious and easy to make. I will definitely be making this again.

Abbas Haider

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This soup is amazing! It's so flavorful and creamy. I love that it's made with healthy ingredients too.

mini XD

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I was really excited to try this soup, but I was disappointed. It was very bland and the spinach was not cooked properly. I won't be making this again.

Monica Osteen

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This soup is so good! I love the way the spinach and chickpeas work together. It's also really easy to make.

Imran Khan momand

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I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I love that it's a healthy soup too.

Quincy Curry

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This soup was a bit bland for my taste. I added some extra spices and it was much better.

Yarta D. Momo

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I'm not a big fan of spinach, but this soup is amazing! The flavors are so well-balanced and the soup is so creamy. I will definitely be making this again.

Alaziz Mobile123

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I love this soup! It's so easy to make and it's always a hit with my family.

Stephen Glover

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This soup is absolutely delicious! The combination of spinach, chickpeas, and spices is perfect. I followed the recipe exactly and it turned out perfectly. I will definitely be making this soup again.

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