Chickpea and Spinach Soup
A hearty Portuguese sopa of chickpeas, carrot and spinach, blended partly smooth and finished with olive oil.
- Cuisine
- Portuguese · Beira
- Time
- 40 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1/4 cup olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 potato, diced
- 2 cans chickpeas, drained
- 5 cups vegetable broth
- 1 tsp salt
- 6 oz baby spinach
- 1 tsp ground cumin
- 1/2 baguette, to serve
Method
- Soften the onion and carrots in 3 tbsp of the oil for 8 minutes, then add the garlic and cumin.
- Add the potato, chickpeas, broth and salt and simmer for 20 minutes.
- Blend half the soup smooth and stir it back in. Add the spinach and cook for 2 minutes.
- Serve with a drizzle of the remaining oil and bread.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 595 kcal
- Protein
- 22 g
- Carbohydrates
- 84.6 g
- Fat
- 20.5 g
- Fiber
- 17.3 g
- Sodium
- 2136 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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