Chickpea soup with spinach and macaroni - sopa de grão com espinafres
Pasta and macaroni
This is a very traditional soup from Alentejo in Portugal. The most popular ingredients in Alentejo are garlic and fresh coriander and these leave an intense flavour in this soup. It's a winter soup, very hearty, no meat, no stock and simple to make. If you don't have time to cook your own dry chickpeas, use pre-cooked ones and the soup is ready really quickly. Another way we serve this soup, is by pureeing the chickpeas with their cooking water when they are cooked and follow the recipe using the purée instead of leaving the chickpeas whole.
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