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.
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.
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
Instructions
- In a large soup or stock pot heat a tablespoon or two of olive oil over medium heat; add the
- Chorizo links and cook - turning to brown them well on all sides. Remove to a cutting board.
- 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.
- 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.
- 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.
This sounds so delicious! I featured this recipe on my blog as a great way to use hardboiled eggs. I’m definitely going to try it!
http://www.clarkscondensed.com/2013/04/Ways-To-Use-Hard-Boiled-Eggs.html
(also, if you’d rather not be included, just let me know and I’ll take the link/photo down :)
Katie Clark recently posted..Ways To Use Leftover Hard Boiled Eggs
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…
Laura recently posted..Chicken and Cauliflower in Coconut and Mustard Sauce & a #Giveaway!
Is this not one of the best soups out there. Love the using of the wooden spoon. We use them a lot.
This is one of my favorite soups ever Norma!
It’s freezing cold over here. This is a perfectly warming and delicious soup for the season.
Angie@Angie’s Recipes recently posted..Peanut Butter Spelt Homemade Stamped Cookies
Seems to me that sweet potatoes and chorizo are a pairing made in heaven. The sweet, the salty, the savory… mmm. Gotta remember this as soup weather approaches.
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