Portuguese
Sopa de grão com espinafres
Chickpea and spinach soup
A thick, cheap soup of chickpeas blended with carrot, onion and potato, with fresh spinach stirred through and a thread of olive oil.
- Serves 6
- Prep 10 min
- Cook 35 min
- Total 45 min
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Ingredients
8 items · serves 6- 2 x 400 g tins chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic
- 2 carrots, sliced
- 1 potato (about 200 g), peeled and diced
- 200 g fresh spinach
- 4 tbsp olive oil
- 1 1/2 tsp salt
Steps
4 steps- 1Put the onion, garlic, carrots, potato and three-quarters of the chickpeas in a pan with 1.5 litres of water, 2 tablespoons of the olive oil and the salt. Simmer for 25 minutes, until soft.
- 2Blend until smooth.
- 3Add the rest of the chickpeas and the spinach and simmer for 5 minutes, until the spinach has wilted.
- 4Taste for salt and serve with a thread of the remaining olive oil.