By Eddy − On Wednesday, December 21, 2016, 7 years ago in Soup Recipes
5 out of 5 with 4 ratings
comments: 0 - views: 8450

Portuguese Spinach & Chickpea Soup Recipe

Portuguese Spinach & Chickpea Soup Recipe

This soup recipe is adapted from Jean Anderson's "Food of Portugal" book. This hearty soup is from the Alentejo region and can be dressed up with chouriço or linguiça sausage.

Preparation time 20 min
Cooking Time1 h 35 min
Ready In1 h 55 min
Level of DifficultyEasy
Servings8

Ingredients

4 cups of chickpeas3 large garlic cloves (chopped)3 large yellow onions (peeled & chopped) 5 tablespoons of olive oil2 potatoes (peeled & chopped)2 tablespoons of fresh parsley (minced)2 tablespoons of fresh cilantro (minced)1 teaspoon of dried marjoram (crumbled)4 cups of chicken broth3⁄4 lb spinach (chopped)2 tablespoons of fresh lemon juice1 1⁄2 teaspoons of coarse salt1⁄4 teaspoon of fresh ground pepper
4 cups of chickpeas3 large garlic cloves (chopped)3 large yellow onions (peeled & chopped) 5 tablespoons of olive oil2 potatoes (peeled & chopped)2 tablespoons of fresh parsley (minced)2 tablespoons of fresh cilantro (minced)1 teaspoon of dried marjoram (crumbled)4 cups of chicken broth3⁄4 lb spinach (chopped)2 tablespoons of fresh lemon juice1 1⁄2 teaspoons of coarse salt1⁄4 teaspoon of fresh ground pepper
Get Portuguese ingredients

Directions

  • Stir fry the garlic and onions in 3 tablespoons of olive oil in a large, heavy saucepan until translucent.
  • Add the potatoes and stir fry for about 2 to 3 minutes.
  • Add the herbs and allow them to melow 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 cooked.
  • 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 all blend.
  • Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.
Recipe & Photo Credit: Chef Kate, food.com

You might also like:

Gorete's Portuguese Macaroni & Bean Soup Recipe
Gorete's Portuguese Macaroni & Bean Soup Recipe

How to make Portuguese macaroni and bean soup.

Level of DifficultyEasy
Servings6
Azorean Beans (Feijoada) Recipe
Azorean Beans (Feijoada) Recipe

Serve this amazing Azorean Beans (feijoada açoriana) with corn bread (pão de milho/broa), enjoy.

Level of DifficultyEasy
Servings4
Portuguese Style Chili Recipe
Portuguese Style Chili Recipe

How to make Portuguese style chili.

Level of DifficultyEasy
Servings4

There are no comments for this recipe.
captcha

You might also like:

The 20 best Portuguese foods to try while visiting Portugal.
On June 10th, Portugal commemorates the death of Luís de Camões in 1580. Camões wrote the Lusiads, Portugal's national epic celebrating the country's achievements.
What is Cincinnati chili? Cincinnati chili is a type of chili that originated in Cincinnati, Ohio, USA. It is a unique style of chili that differs from traditional Texas-style chili.
At Lisbon Zoo, we invite you to travel around the world without leaving Lisbon while contributing to a major global project of conservation of endangered species and their habitats.
Tia Maria's Blog has received millions of visitors and has over 40,000 social media followers from countries around the world.
On this video, Nancy from DIYwithnancyg, shows you step by step, how to make the popular Portuguese sponge cake (pão de ló ).