Posted on Tuesday, December 20, 2016 in
Soup Recipes
Spinach & Chickpea Soup
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.
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| Preparation time | 20 min |
| Cooking Time | 1 h 35 min |
| Ready In | 1 h 55 min |
| Level of Difficulty | Easy |
| Servings | 8 |
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 coriander (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
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Preparation
- 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
Posted by: Eddy
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