SPANISH CHICKPEA AND CHORIZO SOUP

Warm up with a bowl of Spanish Chickpea and Chorizo Soup, a hearty and flavorful dish that’s perfect for any occasion. This rustic soup combines the rich, smoky taste of chorizo with tender chickpeas and a medley of vegetables, all simmered in a savory broth. Easy to make and incredibly satisfying, this soup is a comforting meal that brings the flavors of Spain right to your kitchen.

Our journey to discovering Spanish Chickpea and Chorizo Soup began on a trip to Spain, where we experienced the vibrant flavors of Spanish cuisine. One chilly evening, we found ourselves in a cozy little tavern, savoring a bowl of this delicious soup. The smoky chorizo, tender chickpeas, and rich broth left a lasting impression, and we knew we had to recreate it at home.

Back in our kitchen, we experimented with various ingredients and techniques until we perfected our version of this comforting soup. It quickly became a family favorite, bringing warmth and joy to our dinner table. Whether it’s a busy weekday or a leisurely weekend, this soup is always a welcome treat. We love sharing this recipe with friends and family, and now, we’re excited to share it with you too!

Why You’ll Love Spanish Chickpea and Chorizo Soup

• Hearty and Satisfying: Packed with protein-rich chickpeas and savory chorizo.
• Rich and Flavorful: A smoky, savory broth infused with Spanish spices.
• Easy to Make: Simple ingredients and straightforward steps.
• Perfect for Any Occasion: Great for weeknight dinners, meal prep, or serving guests.

Ingredients Notes For Spanish Chickpea and Chorizo Soup

• Chorizo: Use Spanish chorizo for an authentic smoky flavor.
• Chickpeas: Canned chickpeas make this soup quick and easy to prepare.
• Vegetables: Onions, garlic, and tomatoes create a flavorful base.
• Spices: Smoked paprika and cumin add depth and warmth to the broth.

Recipe Steps:

1. Prepare the Ingredients:
   • Slice 8 ounces of Spanish chorizo into thin rounds.
   • Dice 1 large onion and mince 3 cloves of garlic.
   • Drain and rinse 2 cans (15 ounces each) of chickpeas.
   • Dice 2 large tomatoes.
2. Cook the Chorizo:
   • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo and set aside, leaving the oil in the pot.
3. Sauté the Vegetables:
   • Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Simmer the Soup:
   • Stir in the diced tomatoes, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin. Cook for 2-3 minutes until the tomatoes begin to break down.
   • Add the drained chickpeas, cooked chorizo, and 6 cups of chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
5. Season and Serve:
   • Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired. Enjoy the rich, smoky flavors of Spanish Chickpea and Chorizo Soup!

Storage Options:

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions:

• Vegetarian Option: Use plant-based chorizo and vegetable broth for a vegetarian version.
• Spicy Twist: Add a pinch of red pepper flakes for an extra kick.
• Different Legumes: Substitute chickpeas with white beans or lentils for a different texture and flavor.

SPANISH CHICKPEA AND CHORIZO SOUP

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Ingredients

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• 8 oz Spanish chorizo, sliced into thin rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 large tomatoes, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 6 cups chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

• Slice chorizo into thin rounds. Dice onion and mince garlic. Drain and rinse chickpeas. Dice tomatoes.
• In a large pot or Dutch oven, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
• Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
• Stir in diced tomatoes, smoked paprika, and ground cumin. Cook for 2-3 minutes until tomatoes begin to break down.
• Add drained chickpeas, cooked chorizo, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
• Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired. Enjoy Spanish Chickpea and Chorizo Soup!

• Author: Susan C. Sexton