Portuguese Chickpea and Spinach Soup

By eborsy

Ingredients

• 1 Tbsp olive oil
• 4 cloves garlic, chopped
• 2 onions, chopped
• 1 potato, peeled and cut in chunks
• 4 cups chicken or vegetable stock
• 2 Tbsp each fresh coriander and parsley
• 1 tsp crumpled dried marjoram
• 1 can of chickpeas, drained and rinsed
• 1/2 package (10 oz.) fresh spinach, trimmed and chopped

Preparation

Step 1

In large heavy saucepan, heat oil over medium-low heat; cook garlic and onions, stirring occasionally, until softened, about 5 minutes.

Add potato; stir for one minute. Add stock, parsley coriander and marjoram; cover and simmer until potatoes are very tender, about 15 minutes.

Puree chickpea (just until course) in a food processor and add to saucepan. Add spinach; simmer for 5 minutes.

You can also use 1 cup of dried chickpeas (yields 2 cups cooked). Soak peas overnight. Drain and boil in fresh water for 10 minutes then simmer for 1 or 2 hours or until tender. Drain.