Garlic and cilantro soup with chickpeas (Açorda a alentejana) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 193) by Christopher Kimball

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Notes about this recipe

  • cleo_vimqze on February 20, 2026

    I’ve made this 1000 times and it is a fantastic meal.

  • jenmacgregor18 on August 24, 2023

    Simplicity itself and very good. I added a bunch of chopped scallions with the chickpeas. And I had some extra broth to use up, so I added it. I did use the soft-boiled egg and highly recommend it.

  • et12 on November 07, 2020

    Quick and easy to make and absolutely delicious. We didn’t have any jalapeño peppers so used bell pepper with cayenne pepper which gave it a nice kick. Very tasty despite very little cooking time..

  • MollyBelle on July 10, 2020

    Fabulous recipe. Very simple as the cilantro pesto is made in the food processor. I add one can of chickpeas without draining to give the broth extra body. Keep the croutons extra cripsy. I always add extra smoked paprika to both the pesto and the croutons. Do not skip the soft boiled egg! Makes the both extra rich. We make this recipe at least once a week.

  • MollyB on January 14, 2020

    Delicious soup (as long as you like garlic)! Great for a cold and windy night. Make sure to get the croutons quite crispy so they hold up and give some texture in the soup. I used chickpeas I had cooked; for the broth, used about half cooking liquid and half chicken stock, and that worked well.

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