Sopa De Grao
Submitted by tthomas
Rich Portuguese chickpea soup partially pureed for creamy body, studded with browned pepperoni, stir-fried spinach, potatoes, thyme, and coriander. A hearty, layered bowl.
YIELD
6 servingsPREP
20 minCOOK
6 hrsREADY
6 hrsSopa de grao is a Portuguese chickpea soup that takes its time and rewards every minute of it.
Dried garbanzos soak overnight, then simmer for hours until they’re meltingly tender. Half get pureed back into the pot, creating a thick, creamy base while the other half stay whole for texture.
Meanwhile, three separate cooking stations work in parallel: potatoes with garlic, onions, and spices in one pot; pepperoni browning in a skillet; and spinach getting a quick stir-fry until it turns intensely green.
Everything merges into one pot for a final simmer that lets the flavors meld. A swirl of olive oil at the end ties the whole thing together with a rich, silky finish.
Chef’s Tips
- Cook the garbanzos until they’re very tender, not just done. You need them soft enough to puree smoothly.
- Drain the pepperoni well after browning but save a tablespoon of drippings for the spinach. That smoky, spicy fat adds another layer of flavor.
- This soup is traditionally served at Easter in Portugal, but it’s hearty enough for any cold weather meal.
Ingredients
Directions
SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle.
Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned.
Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes.
Pour in the broth, bring all to a gentle simmer, cover and cook slowly.
As soon as you’ve set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out.
Drain the pepperoni well, reserving 1 tablespoon of the drippings.
Set aside. Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve.
When the garbanzos are tender, purée ½ of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to purée them easily.
Return the puréed garbanzos to the kettle in which they cooked.
Now purée the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor.
Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors.
Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil.
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