Imagine a soul-warming dish that captures the essence of Portuguese comfort food, where every bite tells a story of tradition and flavor. This Sopa de Grao de Bico (Chickpea Soup) is more than just a recipe—it's a culinary embrace that transforms simple ingredients into a luxurious, creamy experience that will transport you straight to the sun-drenched kitchens of Portugal. Whether you're seeking a hearty meal on a chilly evening or wanting to explore authentic Mediterranean cuisine, this recipe promises to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 400g chickpeas, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 carrot, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- If using dried chickpeas, soak them overnight in cold water. Drain and rinse thoroughly before cooking. If using canned chickpeas, drain and rinse well.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and diced carrots to the pot. Sauté for an additional 2-3 minutes, stirring frequently to prevent burning.
- Incorporate chopped tomatoes and cook for another 3 minutes, allowing the tomatoes to release their juices and blend with the other ingredients.
- Pour vegetable broth into the pot, then add the cooked chickpeas. Stir to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 45-50 minutes. This allows the flavors to meld and the soup to thicken.
- Season with salt and freshly ground black pepper to taste. Stir occasionally during cooking to prevent sticking.
- Once the soup has reached a creamy consistency and chickpeas are tender, remove from heat.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture, leaving some whole chickpeas for added texture.
- Ladle the soup into serving bowls and garnish with fresh chopped coriander leaves.
- Serve hot with crusty bread on the side for a traditional Portuguese meal experience.
Tips
- Chickpea Preparation: For the best texture and flavor, soak dried chickpeas overnight. If short on time, high-quality canned chickpeas work perfectly.
- Flavor Development: Take your time sautéing onions and garlic. This slow caramelization builds a rich flavor foundation for your soup.
- Texture Trick: For a restaurant-style finish, partially blend the soup using an immersion blender, leaving some whole chickpeas for delightful texture variation.
- Herb Freshness: Add fresh coriander just before serving to maintain its vibrant flavor and color.
- Serving Suggestion: Pair with crusty Portuguese bread or a rustic sourdough to soak up the delicious broth.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
