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The New Kitchen Cookbook

Sopa de Grao

This is a recipe for Portuguese Spinach & Chickpea Soup from Recipezaar (#189046). It’s likely I made it with vegetable stock instead of chicken stock.

Ingredients

Directions

Fry the garlic and onions in 3 tablespoons of oil at the bottom of your stockpot until translucent. Add the potatoes and fry 2 to 3 minutes. Add the herbs and cook a bit at low.

Add the broth and bring to a 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 and set aside. Using an immersion blender, puree the remaining soup to taste. Add in the spinach and any reserved chickpeas and simmer 20-30 minutes.

Lastly, stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.