Sopa de Grão de Bico com Espinafres (Chickpea and Spinach Stew)

Name: Sopa de Grão de Bico com Espinafres (Chickpea and Spinach Stew)
Cuisine: Portugal
Ingredients: 800 g Cooked chickpeas (or canned, drained); 500 g Fresh spinach (washed); 1 large Onion (chopped); 4 Garlic cloves (chopped); 500 g Potatoes (cubed); 60 ml Olive oil; 1 tsp Paprika; 1 Bay leaf

A recipe from Portugal.

🇵🇹 PortugallunchtraditionalonePotstewvegetarianheartHealthycomfortFood

Sopa de Grão de Bico com Espinafres (Chickpea and Spinach Stew)

Nutrition (per serving)

320Calories

14 gProtein

42 gCarbs

10 gFat

6 gSugar

750 mgSalt

Ingredients

800 g Cooked chickpeas (or canned, drained)
500 g Fresh spinach (washed)
1 large Onion (chopped)
4 Garlic cloves (chopped)
500 g Potatoes (cubed)
60 ml Olive oil
1 tsp Paprika
1 Bay leaf

Method

Heat olive oil in a large pot. Sauté chopped onion and garlic until soft and fragrant (about 6 minutes).
Add paprika and bay leaf, stir 30 seconds. Add cubed potatoes and enough water or vegetable stock to cover by 3 cm. Bring to boil, then simmer covered 15 minutes until potatoes begin to soften.
Add chickpeas and spinach (in batches if needed). Simmer another 10-15 minutes until spinach wilts and stew thickens slightly. Season with salt and pepper. Serve hot with crusty bread.