Chickpea Soup with Spinach

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Chickpeas are a common ingredient in Portuguese cuisine, especially in soups and cod dishes.

In this version, it becomes a creamy base to receive fresh spinach and a generous finish of olive oil.

Ingredients

• 3 cups of cooked chickpeas
• 1 chopped onion
• 2 cloves of garlic
• 1 small potato, diced
• 1 bunch of spinach
• 1 bay leaf
• 70 ml of olive oil
• 1 liter of light broth
• Salt and pepper

Preparation method

1. Sauté onion, garlic, and bay leaf in olive oil.
2. Add potato, chickpeas, and hot broth.
3. Cook until the potato is tender.
4. Remove the bay leaf and blend part of the soup to thicken.
5. Add the spinach and cook just until wilted.
6. Adjust the seasonings and serve with more olive oil.

Tips from Empório Portugal

• Reserve some whole chickpeas for texture.
• Spinach cooks quickly; do not let it lose color.
• A bit of cumin may appear in family versions.

Possible substitutions in Brazil

• Spinach can be substituted with escarole.
• Canned chickpeas work if well washed and drained.

Pairing

Herbal tea, lemon water, or dry white wine. Content intended for those over 18 years old. Drink responsibly.