CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHICKPEA AND CHORIZO SOUP
This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!
Provided by -Sylvie-
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stock pot and cook the onion until soft and translucent.
- Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
- Add the chorizo and heat through.
- Just before serving, sprinkle with parsley and croutons.
SMOKY CHORIZO, CHICKPEA, AND SPINACH SOUP
Make and share this Smoky Chorizo, Chickpea, and Spinach Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over med-high heat until just smoking.
- Add chorizo and cook until browned, about 4 minutes.
- Transfer to paper towel-lined plate.
- Add onion to now-empty pot and cook until softened, about 3 minutes.
- Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
- Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
- Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
- Return processed soup to pot.
- Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
- Season with salt and pepper to taste; serve.
Nutrition Facts : Calories 652.6, Fat 32.8, SaturatedFat 9.9, Cholesterol 50, Sodium 1444.5, Carbohydrate 61, Fiber 12.1, Sugar 4.4, Protein 31.5
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
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