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!

  2. Laura says

    I’ve made similar soups, but never with sweet potato. Great addition! I put apple in mine once, on a whim. That was nice too. Pinning now…

  3. Platanos, Mangoes and Me! says

    Is this not one of the best soups out there. Love the using of the wooden spoon. We use them a lot.

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