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.
- 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
- 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
- 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 ½-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.