Ingredients
Scale
- 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!