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This delicious and healthy Portuguese chickpea with vegetables soup (sopa de grão com legumes), is easy to make.
Portuguese Chickpea with Vegetables Soup Recipe
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Portuguese Chickpea with Vegetables Soup Recipe

Portuguese Chickpea with Vegetables Soup Recipe

Posted in: Soups / Stews
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3 out of 5 with 27 ratings
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1 lb of cooked chickpeas3/4 lb of halved potatoes1 lb of turnips, cut into pieces1 medium zucchini, sliced1 lb of pumpkin, cut into pieces1/4 cup of olive oil1 large onion, coarsely chopped2 cloves of garlic, minced1 cube of chicken bouillon1 lb of cabbage, cut in julienne1/2 lb of turnips, diced2 medium carrots, cut into thin slices1/4 lb of very small pastaSalt (to taste)
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  • This site uses US measurements.


    1. In a large saucepan, heat the olive oil, onion and garlic and stir and let it sauté a little without browning.
    2. Add the chickpeas, zucchini, potatoes, pumpkin, sliced ​​turnips, the chicken bouillon cube and season with salt.
    3. Finally, add about 3 liters of water (about 12 cups), enough to cover the vegetables.
    4. Stir, cover and simmer over medium heat for 1 hour.
    5. Once vegetables are cooked, blend everything, if the soup is too thick, add some more water.
    6. Add the pasta, cabbage, turnip cubes and carrots, stir and bring to a boil.
    7. When it begins to boil, stir and let it cook for 10 minutes, stiring from time to time so that it doesn't stick to the bottom.
    Recipe & Photo Credit: Neuza Costa, saborintenso.com


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