Sopa de grão com espinafres

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

About the recipe

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

In this version, the chickpeas form a creamy base for fresh spinach and a generous finish of olive oil.

Ingredients

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

Method

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

Tips from Empório Portugal

• Reserve some whole chickpeas for texture.
• Spinach cooks quickly; do not let it lose its colour.
• A little cumin appears in some family versions.

Possible substitutions in Brazil

• Endive can replace spinach.
• Canned chickpeas work well if thoroughly rinsed and drained.

Pairing

Herbal tea, lemon water or a dry white wine. Content intended for people over 18 years of age. Drink in moderation.