Esta sopa de grão e espinafres é um prato de conforto, nutritivo e cheio de sabor, perfeito para aquecer os dias mais frios. A base cremosa de grão-de-bico, enriquecida com o sabor subtil do bacalhau, combina na perfeição com a frescura dos espinafres. É uma sopa clássica da cozinha portuguesa, que transforma ingredientes simples numa refeição reconfortante e completa.

Ingredientes

  • 200 g de grão-de-bico cozido
  • Água da cozedura do grão (reservada)
  • 1 cebola média, cortada aos pedaços
  • 4 dentes de alho
  • 2 tomates maduros, pelados
  • 1 ponta de uma posta de bacalhau cozido (opcional)
  • Sal q.b.
  • 150 g de espinafres
  • Ovo cozido picado (para polvilhar)

Preparação

  1. Levei ao lume o grão-de-bico com a água da cozedura que tinha reservado.
  2. Juntei a cebola, os alhos, os tomates pelados e a ponta de bacalhau. Deixei cozer durante 30 minutos.
  3. Passei tudo pelo passe-vite até obter um creme.
  4. Levei novamente ao lume, rectifiquei o sal e juntei os espinafres.
  5. Retirei do lume logo que voltou a ferver.
  6. Servi a sopa polvilhada com ovo cozido picado.

For a bowl of pure, soulful comfort, here is a classic Portuguese recipe, translated for you.

Chickpea and Spinach Soup

This Chickpea and Spinach Soup is a classic Portuguese comfort dish, offering a wonderfully creamy and nutritious meal that is perfect for a chilly evening. The base of the soup is made by blending cooked chickpeas into a rich, velvety puree, which is then enriched with fresh spinach. The optional addition of a small piece of cod while cooking the base adds a subtle, savoury depth that is characteristic of many traditional Portuguese soups.

The real beauty of this dish is its wholesome simplicity. It’s a fantastic way to turn pantry staples into something truly satisfying. For a richer flavour, don’t skip the step of using the chickpea cooking water; it’s full of flavour and starch, which helps create that perfect creamy texture without needing any cream. If you don’t have cod, a small piece of smoked ham or even a parmesan rind can be added to the pot to lend a similar umami note.

Serve this hearty soup steaming hot, finished with a classic garnish of chopped hard-boiled egg. A drizzle of good quality extra virgin olive oil over the top just before serving will also enhance all the flavours. It’s a complete and satisfying meal on its own but also pairs beautifully with some crusty bread for dipping.

Ingredients

  • 200g cooked chickpeas
  • Reserved cooking water from the chickpeas
  • 1 medium onion, chopped
  • 4 garlic cloves
  • 2 ripe tomatoes, peeled
  • A small piece of a cooked cod fillet (optional)
  • Salt, to taste
  • 150g fresh spinach
  • Chopped hard-boiled egg (for garnish)

Preparation

  1. In a pot, bring the cooked chickpeas and their reserved cooking water to a simmer.
  2. Add the onion, garlic cloves, peeled tomatoes, and the piece of cod (if using). Let it all cook together for about 30 minutes.
  3. Pass the entire mixture through a food mill (*passe-vite*) or use an immersion blender to create a smooth, creamy soup.
  4. Return the soup to the heat, check and adjust the seasoning with salt if necessary, and then add the spinach leaves.
  5. As soon as the soup comes back to a boil and the spinach has wilted, remove it from the heat.
  6. Serve the soup hot, sprinkled with chopped hard-boiled egg.