If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a very traditional soup from Alentejo in Portugal. The most popular ingredients in Alentejo are garlic and fresh coriander and these leave an intense flavour in this soup. It's a winter soup, very hearty, no meat, no stock and simple to make. If you don't have time to cook your own dry chickpeas, use pre-cooked ones and the soup is ready really quickly. Another way we serve this soup, is by pureeing the chickpeas with their cooking water when they are cooked and follow the recipe using the purée instead of leaving the chickpeas whole. - Maria Teresa Jorge
- 5.5 ounces dry chickpeas or pre-cooked chickpeas
- 1 bunch fresh spinach, leaves removed and washed
- 1 onion medium, finely chopped
- 4 garlic cloves, finely chopped, green inner part removed
- 8 sprigs fresh coriander, leaves removed and chopped finely
- 4 tablespoons Extra Virgin Olive Oil
- 4 tablespoons small elbow macaroni or other small pasta
- freshly ground white pepper
- Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water. Cover with cold water 3 inches above beans and let reconstitute overnight.
- Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, seasoned with salt, and bring to a boil. Lower to medium low heat and allow to cook slightly al dente.
- NOTE: If you want to make a puréed soup, let them cook for a further 10 minutes and then process the chickpeas and their cooking liquid at this point
- Meanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
- In a large pot add the Olive Oil and fry the onion 2 minutes until translucent. Add the chopped garlic and coriander, fry 1 minute more, add the drained spinach, stir for another 2 minutes, add the chickpeas and the cooking water (or the chickpea purée, depending which version you make).
- Bring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
- Check the seasoning, add some freshly ground white pepper and serve hot.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Recipe for Beans
Go strawberries, it's sherbet day.
Macerated strawberries, with a twist.
Shop our Father's Day collection.
Rock the roast.
Be shelf smart.
This is poppin'.