Chickpea and Chorizo Soup
Warm your soul with this hearty and flavorful Chickpea and Chorizo Soup, a comforting one-pot dish that beautifully balances smoky, spicy, and earthy flavors. This recipe combines tender chickpeas, vibrant vegetables, and savory sliced chorizo, enriched with aromatic spices like smoked paprika and cumin. A touch of blending adds a creamy texture while still preserving the satisfying bite of whole chickpeas. Perfect for a quick dinner, this soup is ready in just 40 minutes and can be customized with chicken or vegetable stock to suit your preference. Garnish with fresh parsley for a pop of color and freshness, and serve it up as a nourishing main course or cozy starter. Ideal for meal prep, this protein-packed soup is a surefire hit for busy weeknights or chilly days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cups canned chickpeas, drained and rinsed
- 1 400g can canned diced tomatoes
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until it releases its oils and becomes slightly crispy. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the smoked paprika and ground cumin, and cook for another minute to toast the spices.
Add the chickpeas, canned diced tomatoes (with their juice), chicken or vegetable stock, and the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to combine.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf. Using an immersion blender, blend a portion of the soup (about 1 cup) directly in the pot to slightly thicken it, while leaving most of the chickpeas whole for texture. (Alternatively, you can scoop out 1 cup, blend it in a blender, and return it to the pot.)
Return the cooked chorizo to the pot and stir it into the soup.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 11115 mg | 483% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 40.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3471 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
