Make this comforting Portuguese chickpea soup with spinach in under an hour. A healthy, nutritious, and budget-friendly recipe made with just 5 simple ingredients, perfect for an easy and satisfying meal any day of the week.
Looking for a comforting and nutritious meal, full of authentic Portuguese flavor? This Portuguese chickpea soup with spinach combines tender chickpeas, fresh spinach, vegetables, and olive oil in a healthy meal, perfect for lunch or dinner.
Rich in fiber, plant-based protein, and essential vitamins, this creamy soup is both nutritious and comforting. Whether you're preparing a cozy weeknight dinner or planning your weekly meals, this traditional Portuguese recipe is simple to make, budget-friendly, and naturally satisfying.
If you enjoy traditional Portuguese recipes, here are some comforting soup suggestions perfect for any occasion: Caldo Verde (Portuguese Kale Soup), Portuguese Tomato Snapper Soup, or Portuguese Tomato Soup with Poached Eggs. Each of these dishes reflects the simplicity and rich flavor of Portuguese home cooking, making them ideal for cozy family meals or easy weeknight dinners. Whether you prefer something light and fresh or something substantial and comforting, these soups are a delicious way to explore Portugal’s culinary heritage.
Ingredients for Portuguese Chickpea Soup with Spinach
Here you'll find all the ingredients needed to make this recipe:
- Water - It's the base of the soup, helping to cook the chickpeas and vegetables.
- Dried chickpeas - Provide the main body of the soup, adding protein, fiber, and a creamy, substantial texture that makes the dish nutritious.
- Spinach - Adds freshness, color, and nutrients like iron and vitamins, and softens quickly to balance the consistency of the chickpeas.
- Olive oil - Provides richness and depth of flavor.
- Salt - Enhances all the natural flavors of the ingredients and balances the overall taste of the soup.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Chickpea Soup with Spinach
Step 1: Place the chickpeas in a large bowl, cover with water, and soak overnight.
Step 2: In a pressure cooker, combine the chickpeas with 2 liters (8 cups) of water. Cook over medium-high heat for 20 to 25 minutes after the cooker reaches pressure.
Step 3: Once the chickpeas are cooked, remove the pan from the heat. Transfer about 50 grams (1¾ ounces) of the chickpeas to a plate and set aside. Using an immersion blender, puree the remaining chickpeas until smooth. Add the olive oil and season with salt to taste. Stir, return the pan to medium heat and cook for 2–3 minutes, stirring occasionally.
Step 4: Once the soup starts to boil, add the spinach and cook over low heat for about 5 minutes. Remove from the heat, stir in the reserved chickpeas, mix well, and serve immediately.
Tips For Chickpea Soup with Spinach
• If using dried chickpeas, soak them overnight.
• Taste and adjust the seasoning just before serving, as chickpeas absorb salt during cooking.
• A drizzle of high-quality extra virgin olive oil, just before serving, enhances the authentic Portuguese flavor.
• Serve with crusty rustic bread for a complete and satisfying meal.
FAQs
Can I use canned chickpeas?
Yes. Canned chickpeas are the quickest option. Simply drain and rinse them before adding them to the soup.
Can I use frozen spinach?
Absolutely. Frozen chopped spinach works very well and is a convenient substitute for fresh spinach.
Can I store in the refrigerator?
Absolutely. Store in an airtight container for up to 3 to 4 days.
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Portuguese Chickpea Soup with Spinach
Make this comforting Portuguese chickpea soup with spinach in under an hour. A healthy, nutritious, and budget-friendly recipe made with just 5 simple ingredients, perfect for an easy and satisfying meal any day of the week.
4.50 from 2 reviews
- 2 liters (8 cups) water
- 250 grams (8 3/4 ounces) dried chickpeas
- 200 grams (7 ounces) spinach
- 3 tablespoons olive oil
- Salt (to taste)
- Place the chickpeas in a large bowl, cover with water, and soak overnight.
- In a pressure cooker, combine the chickpeas with 2 liters (8 cups) of water. Cook over medium-high heat for 20 to 25 minutes after the cooker reaches pressure.
- Once the chickpeas are cooked, remove the pan from the heat. Transfer about 50 grams (1¾ ounces) of the chickpeas to a plate and set aside. Using an immersion blender, puree the remaining chickpeas until smooth. Add the olive oil and season with salt to taste. Stir, return the pan to medium heat and cook for 2–3 minutes, stirring occasionally.
- Once the soup starts to boil, add the spinach and cook over low heat for about 5 minutes. Remove from the heat, stir in the reserved chickpeas, mix well, and serve immediately.
