Chorizo & Chickpea soup
Servings: 6
Prep Time: 15 mins
Cook Time: 25 mins
Description:
Chorizo and chickpea soup is a flavorful and hearty dish that combines the smokiness of chorizo with the nuttiness of chickpeas. Here's a delicious recipe for you to try:
Ingredients:
- 1 lb Spanish chorizo, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Method:
- In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown and release its flavorful oils.
- Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, and the onion is translucent, about 5 minutes.
- Stir in the smoked paprika and cumin, allowing the spices to toast for about a minute.
- Add the drained chickpeas, diced tomatoes (with their juice), and chicken or vegetable broth to the pot.
- Season the soup with salt and pepper. Be cautious with salt as chorizo can be salty.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes to allow the flavors to meld.
- Taste and adjust the seasonings if necessary.
- Serve the chorizo and chickpea soup hot, garnished with chopped fresh parsley.