📝 About This Recipe
A cornerstone of Portuguese comfort food, this soul-warming soup celebrates the humble chickpea through a dual-texture approach that is both creamy and hearty. Originating from the rural Alentejo and Ribatejo regions, it marries the earthiness of legumes with the vibrant freshness of young spinach leaves and a golden glug of extra virgin olive oil. This is a nourishing, velvety bowl that captures the essence of a traditional Portuguese 'tasca' in every spoonful.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 1 large Yellow onion (roughly chopped)
- 3 pieces Garlic cloves (minced)
- 1 piece Bay leaf (dried)
The Body of the Soup
- 800 grams Cooked chickpeas (2 cans, drained and rinsed thoroughly)
- 2 medium Potato (peeled and cubed)
- 1 large Carrot (peeled and sliced into rounds)
- 1.2 liters Vegetable or chicken stock (low sodium)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Greens and Finishing
- 250 grams Fresh baby spinach (washed and roughly chopped if leaves are large)
- 1 teaspoon Red wine vinegar (to brighten the flavors)
- 1/2 teaspoon Smoked paprika (Pimentão Doce) (optional, for a hint of warmth)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the extra virgin olive oil over medium heat.
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2
Add the chopped onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and the bay leaf, cooking for another 1-2 minutes until the garlic is fragrant.
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4
Add the cubed potatoes and sliced carrots to the pot. Stir well to coat the vegetables in the aromatic oil.
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5
Reserve about 1 cup of the chickpeas and set them aside. Add the remaining chickpeas to the pot.
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6
Pour in the stock until the vegetables are submerged by at least two inches. Season with salt and black pepper.
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7
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and carrots are completely tender when pierced with a fork.
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8
Once the vegetables are soft, remove the bay leaf and discard it.
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9
Using an immersion blender, purée the soup directly in the pot until it is completely smooth and velvety. If you prefer a thinner consistency, add a splash of hot water.
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10
Return the pot to low heat. Stir in the reserved whole chickpeas and the smoked paprika (if using).
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11
Add the fresh spinach leaves to the soup. Stir gently for 2-3 minutes until the spinach has wilted into the hot liquid but still retains a vibrant green color.
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12
Stir in the red wine vinegar and the final tablespoon of olive oil to add a silkier mouthfeel and a bright finish.
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13
Taste and adjust seasoning with more salt or pepper if necessary. Serve hot in deep bowls.
💡 Chef's Tips
For the most authentic flavor, use dried chickpeas soaked overnight and cooked until tender rather than canned ones. If the soup feels too thick after blending, loosen it with a little extra warm broth or water until it reaches your desired consistency. Never boil the soup after adding the spinach; the residual heat is enough to wilt it while keeping the flavor fresh. Blending some of the chickpeas while leaving others whole is the secret to the traditional Portuguese texture—creamy yet substantial. A tiny splash of vinegar at the end is a chef's secret to 'waking up' the earthy flavors of the legumes.
🍽️ Serving Suggestions
Serve with a thick slice of crusty 'Pão de Mafra' or any rustic sourdough bread for dipping. Top each bowl with a few drops of Piri-Piri oil if you enjoy a spicy kick. Pair with a glass of crisp Portuguese white wine, such as a Vinho Verde or an Encruzado from Dão. Add a few slices of grilled Chouriço on top for a smoky, non-vegetarian variation. Garnish with a soft-poached egg in the center of the bowl for a more filling meal.