Sopa de Grão de Bico (Chickpea Soup)

 

This is a real store cupboard recipe with the humblest ingredients; like chickpeas, potatoes and cabbage. It is super delicious and makes chickpeas the star of the show - all good in my eyes.  Serve with a good slice of bread and you are sorted. Filling, nutritious and moreish.

Ingredients

• 400g of chickpeas cooked (you can just use a tin of chickpeas)
• 2 onions, grated
• 5 tbsp olive oil
• 6 cloves of garlic , crushed
• 3 tomatoes, peeled, seeded, and crushed
• 1 carrot, peeled and finely grated
• 3-4 leaves of green cabbage, finely chopped
• 3 potatoes, finely grated
• 1 tablespoon of ground cumin
• 2 cubes of vegetable bouillon
• 1 bunch of coriander, chopped
• Juice of 1 lemon
• 6 cups of water

Instructions

1. Boil the water, and dissolve the two cubes of bouillon and set aside.
2. In a large saucepan, heat the olive oil over medium heat.
3. Brown the onion and garlic for 3 minutes, stirring constantly.
4. Add the tomatoes, cabbage, potatoes, carrot and cumin and season with salt and pepper.
5. Add the chickpeas and coriander, mix well and add the hot broth you set aside earlier.
6. Cook for 30 minutes over low heat.
7. Divide the soup in two, and purée one half with a hand blender.
8. Return the purée to the pot with the half you didn't blend, stir well and adjust the seasoning if necessary.
9. Serve the soup with a dash of lemon juice.