Chickpea Soup Portuguese Style
Source of Recipe
From Miavita
Recipe Introduction
Portuguese cooks make good use of greens in their peasant-style soups. If you don't have spinach, substitute sliced kale or collards
List of Ingredients
- - Olive oil cooking spray
2 - medium onions, chopped
3 cloves garlic, chopped
2 cups (12 oz/360 g) peeled and coarsely chopped new potatoes
1 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1 - bay leaf
1 15-ounce (450-g) can chickpeas, rinsed
4 cups (32 oz/960 ml) defatted low-sodium chicken broth
8 ounces (240 g) smoked low-fat turkey sausage, cut in half lengthwise and sliced
6 ounces (180 g) trimmed and chopped fresh spinach leaves
1/2 teaspoon freshly ground black pepper
- - Hot pepper vinegar, optional
Recipe
1 Spray a large saucepan with cooking spray and place over medium-low heat. Add onions and garlic, and cook, stirring often, until light brown and soft, about 10 minutes.
2 Add potatoes, marjoram, thyme and bay leaf to the saucepan. Cook 5 minutes, stirring occasionally. Stir in chickpeas and chicken broth and bring to a boil. Cover, lower the heat to medium-low and simmer for 25 minutes. Remove the pan from heat and let cool slightly.
3 Remove the bay leaf. In the food processor or blender, process the soup until smooth, working in batches.
4 Return the soup to the saucepan and bring to a simmer. Stir sausage, spinach and pepper into soup. Cover and simmer for 15 to 20 minutes; stir often to prevent the soup from sticking to the bottom of the pan.
5 Ladle the soup into bowls. Stir in hot pepper vinegar, if desired
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