Spanish Chickpea and Chorizo Soup

Spicy chorizo sausage joins forces with chickpeas, sweet potatoes and fresh baby spinach in this hearty, flavorful soup. A unique garnish of hard-boiled eggs and bacon (or ham) adds a salty richness for a super tasty Spanish twist. A generous drizzle of extra-virgin olive oil doesn’t hurt either and adds a silkiness like nothing else can.

The tomato infused broth is the perfect backdrop for the chorizo. I love how the seasonings in the chorizo help flavor the soup and turn the broth a deep shade of copper.

Spanish Chickpea and Chorizo Soup

It’s no surprise that every bite includes a different combination of wildly delicious ingredients. The soup is jam-packed with earthy chickpeas, naturally sweet potatoes, fresh spinach, garlic and all the fattiness of the sausage, eggs, bacon and olive oil.

All taken apart it sounds like a lot but all together it works and works unforgettably well.

So. . . warm up, fill up, soothe and satisfy your hungry soul.

Spanish Chickpea and Chorizo Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 5 servings

Spanish Chickpea and Chorizo Soup

Spicy chorizo sausage joins forces with chickpeas, sweet potatoes and fresh baby spinach in this hearty, flavorful soup. A unique garnish of hard-boiled eggs and bacon (or ham) adds a salty richness for a super tasty Spanish twist.

Ingredients:

olive oil, for sauteing
1 pound fresh chorizo sausage links
1 large yellow or Spanish onion, finely chopped
1 stalk celery, finely chopped
4 cloves of garlic, minced
2 big sweet potatoes, peeled and cubed
1 (14 ounce) can chickpeas, drained and rinsed
5 cups chicken broth
1 (14 ounce) can petite diced tomatoes
3 packed cups baby spinach,stems removed
coarse salt and fresh ground black pepper
extra virgin olive oil, for serving
2 hard-boiled eggs, grated on the large side of a box grater, for serving
2 ounces pata negra, Spanish ham, prosciutto or cooked bacon, finely chopped

Instructions:

  1. In a large soup or stock pot heat a tablespoon or two of olive oil over medium heat; add the
  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 into 1/2-inch thick rounds and add to the pot. Season with salt and pepper. Bring to a simmer and cook 30 minutes. Taste and season with salt and pepper as needed.
  5. Stir in spinach and cook 5-10 more minutes. Stir in a few tablespoons of extra virgin olive oil (preferably Spanish) and serve with grated egg and ham or bacon sprinkled over top.
http://www.cinnamonspiceandeverythingnice.com/spanish-chickpea-and-chorizo-soup/

Comments

  1. Ryan says

    Just made this for dinner tonight. It was a hit with the whole family. Has definitely been added into the fold of our “Soup Sunday” menu. Thank you!

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