Chickpea Soup with Chorizo and Garlic
Warm, hearty, and packed with bold flavors, this Chickpea Soup with Chorizo and Garlic is the ultimate comfort food for any season. Combining tender chickpeas, smoky chorizo sausage, and aromatic garlic, this one-pot wonder bursts with Mediterranean-inspired goodness. A slow-simmered base of onions, carrots, celery, and flavorful spices like paprika, cumin, and thyme creates a deeply satisfying broth that’s rich and robust. The optional use of an immersion blender allows you to customize the texture—whether you prefer a chunky, rustic soup or something a bit creamier. Finished with a sprinkle of fresh parsley and a squeeze of lemon for a zesty kick, this easy-to-make soup is perfect for weeknight meals or cozy gatherings. Ready in just 45 minutes and serving up to four, it’s guaranteed to impress with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams chorizo sausage
- 1 large yellow onion
- 4 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 800 grams canned chickpeas
- 1 liter chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 medium lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into thin rounds and add it to the pot. Cook for 5-7 minutes until lightly browned and the fat has rendered. Remove the chorizo with a slotted spoon and set aside.
Finely chop the onion, mince the garlic cloves, and dice the carrots and celery.
In the same pot, add the chopped onion, garlic, carrots, and celery. Stir and sauté for 5 minutes, or until the vegetables have softened.
Rinse and drain the canned chickpeas, then add them to the pot along with the cooked chorizo.
Add the chicken stock, tomato paste, paprika, ground cumin, dried thyme, and the bay leaf. Stir well to combine.
Bring the soup to a boil, then lower the heat and let it simmer for 20 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with salt and black pepper as needed.
Remove the bay leaf and discard. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact. Alternatively, leave it as a chunky soup.
Finely chop the fresh parsley and stir it into the soup just before serving.
Cut the lemon into wedges and serve alongside the soup for squeezing over each bowl.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 8533 mg | 371% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 42.8 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2880 mg | 61% | |
*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.
