Portuguese Spinach & Chickpea Soup (Sopa De Grao)

Recipe by Chef Kate
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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