Sopa de Grão de Bico com Espinafres

Name: Sopa de Grão de Bico com Espinafres
Cuisine: Portugal
Ingredients: 600 g Cooked chickpeas (or canned, drained); 400 g Fresh spinach (washed); 1 large Onion (chopped); 4 Garlic cloves; 2 medium Carrots (diced); 50 ml Olive oil; 1 tsp Paprika; 1.5 L Vegetable stock or water

A recipe from Portugal.

🇵🇹 PortugallunchsouponePotvegetarianhealthymediterranean

Nutrition (per serving)

320Calories

14 gProtein

42 gCarbs

10 gFat

6 gSugar

750 mgSalt

Ingredients

600 g Cooked chickpeas (or canned, drained)
400 g Fresh spinach (washed)
1 large Onion (chopped)
4 Garlic cloves
2 medium Carrots (diced)
50 ml Olive oil
1 tsp Paprika
1.5 L Vegetable stock or water

Method

Heat olive oil in pot. Sauté onion, garlic and diced carrots until soft (6–8 minutes). Add paprika, stir 30 seconds.
Add chickpeas and stock/water. Bring to boil, reduce to simmer, cover partially and cook 20 minutes so flavors meld.
Stir in spinach in batches until wilted (3–5 minutes). Season generously with salt and pepper.
Serve hot with a final raw olive oil drizzle and crusty bread. Optional: squeeze lemon over each bowl.