Portuguese Spinach Chickpea Soup Sopa De Grao Recipes

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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

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.

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

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Top Asked Questions

How to cook chickpeas and spinach soup?
Put the drained chickpeas in a large soup pot with the leeks, celery, carrot, bay leaves, and ½ teaspoon of the -red–pepper flakes. Add 8 quarts of cold water, and bring to a rapid simmer. Partially cover, and cook until the chickpeas are almost tender, about 1½ hours. Add the spinach and salt.
How to cook spinach soup with spinach?
Add the spinach and salt. Cover, and cook until the spinach is tender, 15 to 20 minutes more. When the soup is ready, heat the olive oil in a medium skillet over medium heat. When the oil is hot, add the garlic and remaining ½ teaspoon red-pepper flakes.
How to make the best Portuguese style vegetable soup?
Make a realistic resolution, and eat well, friends. Portuguese style vegetable soup (sopa de legumes). A delicious soup often served before meals at homes, restaurants and food courts across Portugal. Heat the olive oil on medium high in a dutch oven or other large heavy pot. Add the onions and garlic and sauté until the onions start to soften.
What can I substitute for spinach in a chickpea soup?
I sometimes substitute Swiss chard for the spinach, and it is also delicious. Put the drained chickpeas in a large soup pot with the leeks, celery, carrot, bay leaves, and ½ teaspoon of the -red–pepper flakes. Add 8 quarts of cold water, and bring to a rapid simmer. Partially cover, and cook until the chickpeas are almost tender, about 1½ hours.

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