Interestingly, I only have one recipe which fits this description; all of the other soups I see with significant amounts of chourico or linquica are variations on caldoverde. So, here's a recipe from The Food of Portugal by Jean Anderson ( buy here:
http://www.powells.com/biblio/72-9780688134150-0 )
Note that I have abbreviated the instructions for this recipe considerably. Sorry, I'm lazy that way.
Chick-Pea Soup Alentejo-Style
6 cups cooked chickpeas (from 2 cups dried or 3 cans)
4 medium garlic cloves, minced
3 tablespoons vegetable oil
4 large yellow onions, peeled and chopped
3 medium "Maine" potatoes, peeled and diced
1/2 teaspoon thyme
1/2 teaspoon ground coriander
1 large bay leaf
1 quart beef stock
1/2 lbs chourico or linquica, sliced thick.
1 cup chopped baby spinach
1 1/2 tsp salt
Ground black pepper
2 tbs virgin olive oil
If using canned chick-peas, heat them with a little water. Fry the garlic and onions, stirring, in the vegetable oil until translucent and slightly browned. Add the potatoes and fry for another 3 minutes, stirring. Add the thyme, coriander, and bay leaf, and then cook over low heat for 10 minutes. Add the broth and simmer while you fry the sausage.
In yet another pan, fry the sausage until lightly browned and the fat renders out. Reserve 1-2 Tbs of the drippings and drain the sausage. Using the reserved fat, fry the spinach for 2 minutes, until wilted.
Puree half the chick peas and all of the potatoes and onions. Return them to the pot, add the sausage and spinach, and leave over low heat for 30 minutes. Stir in the salt, pepper to taste, and the olive oil. Serve.
