Chickpea soup with Spinach and Macaroni - Sopa de Grão com Espinafres

By Maria Teresa Jorge
December 29, 2009
4 Comments


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

Serves: 4

Ingredients

  • 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
  • salt
  • freshly ground white pepper

Directions

  1. 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.
  2. 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.
  3. 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
  4. Meanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
  5. 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).
  6. Bring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
  7. Check the seasoning, add some freshly ground white pepper and serve hot.

More Great Recipes:
Soup|Pasta|Vegetable|Bean|One-Pot Wonders|Fall|Spring|Winter|Easter|Vegetarian|Vegan|Side

Reviews (4) Questions (0)

4 Comments

Renee B. December 20, 2014
Hi Maria Teresa. This came together quickly but I found it was a bit bland. I added fresh lemon juice and fresh grated parmesan cheese which helped quite a bit. It might be good with chicken or even shrimp. Do you make other variations that include more spices and/or ingredients?
 
Author Comment
Maria T. December 21, 2014
Hi Renee B<br />Thanks for having tried the recipe and for your comment.<br />Your question is a bit like saying that Chicken soup is bland. <br />It is what it is - it's a comforting chickpea and spinach soup with macaroni.<br />If you prefer spicier soups maybe opt for Indian or Thai soups, Portuguese soups are very tasty but not spicy.<br />Happy Holidays,<br />Maria Teresa
 
theicp December 31, 2009
This sounds so wholesome and comforting - I may have to use this to help me recover after New Year's Eve!
 
Author Comment
Maria T. January 8, 2010
Try it also on a cold winter day, it's very comforting. Thank you for your comment.