Portuguese Chickpea and Spinach Soup
Stephanie Matte
A thick, hearty, and flavourful soup.
ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 potato, peeled and cut in chunks
- 4 cups chicken or vegetable stock
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh cilantro
- 1 teaspoon crumbled dried marjoram
- 1 can chickpeas, drained and rinsed
- 10 oz fresh spinach, trimmed and chopped
directions
- 1
1. In a large saucepan, heat oil over medium-low heat; cook garlic and onions, stirring occasionally, until softened, about 5 minutes.
- 2
2. Add potato; stir for 1 minute. Add stock, parsley, coriander, and marjoram; cover and simmer until potatoes are very tender, about 15 minutes.
- 3
3. Add chickpeas. Using a hand blender in saucepan, purée just until chickpeas are coarse. Add spinach; simmer for 5 minutes.
Source: Stephanie Matte
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