Chickpea And Chorizo Soup Food

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CHICKPEAS AND CHORIZO



Chickpeas and Chorizo image

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

Steps:

  • Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
  • Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
  • Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
  • Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

CHORIZO & CHICKPEA STEW



Chorizo & chickpea stew image

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

4 cooking chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp smoked paprika
1 tsp cumin seed
400g can cherry tomato
juice 1 lemon
400g can chickpea, drained
1 handful flat-leaf parsley, chopped
toasted sourdough bread, to serve

Steps:

  • In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
  • Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium

CHORIZO & CHICKPEA SOUP



Chorizo & chickpea soup image

Sizzling Chorizo & chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 7

400g can chopped tomato
110g pack of chorizo sausage (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpea , drained and rinsed
1 chicken or vegetable stock cube
crusty bread or garlic bread, to serve

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

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

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

2 tablespoons olive oil
1/2 pound Spanish-style cured chorizo, sliced
1 large onion, diced
3 large garlic cloves, crushed
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
One 36-ounce can whole tomatoes
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)

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 SOUP WITH CHORIZO



Chickpea Soup with Chorizo image

A Quick and Hearty Bean and Chorizo Soup Bring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup. Also known as garbanzo bean soup, it gets its big, satisfying taste from slices of GOYA® Chorizo, a delicious sausage flavored with smoky paprika, chile, and garlic. As it simmers gently in its rich tomato broth, the warm, wonderful smell of this chorizo bean soup will draw your family to the kitchen... just in time for dinner!

Time 40m

Yield 6

Number Of Ingredients 9

2 tbsp. GOYA® Extra Virgin Olive Oil
1 pkg. (7 oz.) GOYA® Chorizo (4 chorizos), cut into ¼" slices
½ cup GOYA® Sofrito
2 tsp. GOYA® Minced Garlic
½ cup GOYA® Tomato Sauce
1 packet Sazón GOYA® without Annatto
2 cans (15.5 oz. each) GOYA® Chick Peas, drained and rinsed
1 packet GOYA® Powdered Chicken Flavored Bouillon
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Steps:

  • Step 1 Heat oil in a medium saucepan over medium heat. Add the chorizo and cook until the fat is rendered and the chorizo is browned, about 7 minutes. Add the sofrito and garlic; cook until fragrant and heated through, 1 minute. Add the tomato sauce and sazón; bring to a boil. Pour in 2 cups of water, chickpeas and bouillon. Bring chick peas mixture to a boil. Reduce heat to low and simmer until flavors come together and mixture is slightly reduced, about 30 minutes. Season with adobo.

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

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

1 onion, chopped
1 tablespoon olive oil
1 large carrot, peeled and diced
1 stick celery, diced
1 large potato, peeled and diced
1 (14 ounce) can of chopped stewed tomatoes
2 3/4 cups chicken stock
1 (14 ounce) can chickpeas (garbanzo beans)
3 1/2 ounces diced chorizo sausage
2 tablespoons fresh flat-leaf parsley, chopped
crouton, to serve
salt, to taste
black pepper, freshly ground, to taste

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.

CHORIZO AND CHICKPEA SOUP



Chorizo and Chickpea Soup image

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 1-1/2 quarts.

Number Of Ingredients 7

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

Steps:

  • Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

CHICKPEA AND CHORIZO STEW



Chickpea and chorizo stew image

Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI.

Provided by Justine Pattison

Categories     Main course

Yield Serves 2-3

Number Of Ingredients 12

1 tbsp sunflower or mild olive oil
1 medium onion, finely sliced
2 garlic cloves, finely sliced
75g/2½oz soft cooking chorizo
1 tsp hot smoked paprika
1 x 400g tin chopped tomatoes
200ml/7fl oz just-boiled water
2 tbsp tomato purée
1 x 400g tin chickpeas
75g/2½oz curly kale, rinsed, shredded, tough stalks removed
salt and freshly ground black pepper
crusty bread, to serve

Steps:

  • Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
  • While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
  • Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
  • Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
  • Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
  • To serve, ladle the stew into serving bowls and serve with crusty bread.

Nutrition Facts : Calories 305kcal, Carbohydrate 23g, Fat 15g, Fiber 8.5g, Protein 15g, SaturatedFat 4g, Sugar 10g

CHORIZO, SHRIMP AND CHICKPEA SOUP



Chorizo, Shrimp and Chickpea Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated)
3 cloves garlic
3 stalks celery, roughly chopped
3 carrots, roughly chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound fully cooked chorizo (not dried), chopped
1 pound red-skinned potatoes, diced
1 15-ounce can chickpeas, undrained
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 teaspoon smoked paprika

Steps:

  • Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
  • Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
  • Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
  • Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams

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Chickpea, Chicken and Chorizo Soup. Adapted from Ros Dobson’s Whole Food Kitchen. Original recipe – Smoky Chorizo and Haricot Bean Soup. Ingredients: 1 tablespoon olive oil. 150g/one cup smoky chorizo sausage, cubed . 1 red onion, chopped. 2 carrots, peeled and grated. 2 cloves garlic. 400g/one tin chopped tomatoes or passata. 750ml/3 cups chicken or …
From renbehan.com


SPICY CHORIZO, CHICKPEA AND TOMATO SOUP – COOKING BLOG ...
4. Add the tinned tomatoes, the tinned chickpeas and the chicken stock. 5. Add the cooked chorizo to the soup and simmer, uncovered for 30 minutes. 6. After the 30 minutes, taste the soup and season with salt and black pepper (if the chorizo is particularly salty the soup may not need any extra added). 7. Ladle the hot soup into bowls, squeeze ...
From ourkitchen.fisherpaykel.com


CHORIZO AND CHICKPEA SOUP - NETWORK TEN - 10 PLAY

From 10play.com.au


CHICKPEA, CHORIZO AND SPINACH SOUP - MASTERCOOK
Chickpea, Chorizo and Spinach Soup. Chickpea, Chorizo and Spinach Soup. Date Added: 1/6/2022 Source: www.177milkstreet.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public …
From mastercook.com


34 EASY AND TASTY CHICKPEAS WITH CHORIZO RECIPES BY HOME ...
Chickpeas with chorizo recipes (34) Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta large 1 inch slices of giant puffball mushroom, • medium egg, beaten, • white breadcrumbs, • smoked paprika, • tumeric, • small pinch of chilli flakes, • dried oregano, • Sea salt flakes and pepper to season,
From cookpad.com


CHICKPEA CHOWDER WITH SHRIMP AND CHORIZO | BONDUELLE
Recipes. Chickpea chowder with shrimp and chorizo; Chickpea chowder with shrimp and chorizo. This is the perfect soup for those days when we need comfort. You will fall under its charm! 4 . 10 min . 25 min. Prepared with: Chick peas. Ingredients. 3/4 c (180 ml) pancetta, chopped 1 onion, chopped 2 cloves garlic, chopped 2 c (1.5 l) potatoes, peeled and chopped 4 …
From bonduelle.ca


COCO KITCHEN: PUMPKIN, CHICKPEA, KALE & CHORIZO SOUP ...
Try your hand at this scarily delicious Pumpkin, Chickpea, Kale and Chorizo Soup. This delicious hearty soup is a welcoming culinary cuddle, on a wet autumn day. This recipe has been created by Stefano Cifaldi, Head Chef at The Lodge on Loch Lomond. Ingredients. 1 kg diced pumpkin. 2 red chillies. 200g diced chorizo. 1 tsp fresh oregano chopped. 60ml olive oil. …
From houseofcoco.net


CHORIZO CHICKPEA SOUP RECIPES
2016-01-26 · Chorizo & Chickpea Soup Recipe; Recipes with Chorizo; Spanish Recipes; soup recipes; Ingredients. US; METRIC; 7 oz raw chorizo sausage, halved lengthways and sliced. 1 large onion, chopped. 8 oz celery, chopped. 10 oz carrots, chopped. 2 garlic cloves, finely chopped. 1 tsp smoked paprika. 1 tsp mild chilli powder . 1⁄2 tsp ground cumin. 1 x 14 oz tin …
From tfrecipes.com


SPANISH CHICKPEA AND CHORIZO SOUP. - NEWEST RECIPES
2. Chorizo links and cook - turning to brown them well on all sides. Remove to a cutting board. 3. Add 2 more tablespoons of oil to the pan along with the onions and celery, cook over medium-low heat 6-7 minutes; add garlic and saute until fragrant. 4. Add the sweet potatoes, chickpeas, broth and tomatoes with their juices. Slice the chorizo ...
From completerecipes.com


CHICKPEA & CHORIZO SOUP | CHORIZO RECIPES, CHORIZO SOUP, FOOD
Jan 15, 2015 - A quick spicy soup recipe with chorizo, chickpeas and tomatoes. Jan 15, 2015 - A quick spicy soup recipe with chorizo, chickpeas and tomatoes. Jan 15, 2015 - A quick spicy soup recipe with chorizo, chickpeas and tomatoes. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHICKPEA & CHORIZO SOUP - DREW & COLE
125g chorizo sausage, de-skinned and sliced. 1 x 400g can chopped tomatoes. 60g curly kale, shredded. ½ tsp chilli flakes. 1 tbsp smoked paprika. 1 x 400g can chickpeas, drained and rinsed
From drewandcole.com


CHORIZO & CHICKPEA SOUP - BBC GOOD FOOD MIDDLE EAST
Chorizo & chickpea soup. By Good Food. Contains pork – recipe is for non-Muslims only. Sizzling Chorizo & chickpea soup. Prep:5 mins . Cook:10 mins . Ready in 15 minutes. Serves 2 ; Easy ; Nutrition per serving. kcal 366. fat 18g. saturates 5g. carbs 30g. sugars 0g. fibre 9g. protein 23g. salt 4.26g. Ingredients. 400g can chopped tomatoes; 110g pack of chorizo …
From bbcgoodfoodme.com


CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, …
From tfrecipes.com


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