Close
Ingredients
| canned chickpeas - garbanzo beans: 4 cups |
| garlic: 3 cloves |
| onions: 3 |
| olive oil: 5 Tbl |
| white potatoes: 2 whole potatoes |
| fresh basil (chopped): 2 Tbl |
| fresh cilantro (coriander): 2 Tbl |
| dried marjoram: 1 tsp |
| chicken broth: 4 cups |
| spinach: 0.75 lb |
| fresh basil: 2 lbs |
| salt: 1 1/2 tsp |
| fresh basil (chopped): 1/4 cup |
Portuguese Spinach & Chickpea Soup
Credit: www.food.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
8 serving(s)
Tags
1
Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
2
Add the potatoes and stir fry another 2 to 3 minutes.
3
Add the herbs and allow them to meloow over low heat for about 12 minutes.
4
Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
5
If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
6
Using an immersion blender, puree the soup until it is as smooth as you like.
7
Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
8
Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.