Chickpea Chorizo Soup

While on vacation this past February, my husband ordered some chickpea chorizo soup, of which I had the opportunity to sneak a few spoonfuls into my mouth before the entire bowl was rapidly consumed. Needless to say, it was extremely yummy. I quickly jotted down the soup’s contents to the best of my ability and tucked it away so I could try to recreate the dish when we returned home. So without further ado, I give you my version of chickpea chorizo soup…….

3 Tbl. butter (you can substitute with olive oil)
3/4-1 c. dried chickpeas*
1 md. yellow onion, finely diced
2 lg. carrots, peeled and chopped
4 stalks celery, cleaned, trimmed, and finely chopped
4 cloves garlic, peeled
3 md. potatoes, peeled and chopped into approx. 2″ cubes (you don’t have to be too exact, any shape will do!)
1/2 stick of dried chorizo sausage, chopped into 1/2″ cubes
1 Tbl. (or more) of sweet paprika
2 lg. bay leaves
salt, pepper to taste
8-10 c. water, depending on how watery you want the soup
Greek-style yogurt, for garnish (may be omitted)
chopped parsley or chives (optional)

In a stock/soup pot, on medium heat, melt butter. Add the onion, carrots, celery, and garlic. Allow to cook for 3-5 minutes. Add the drained, soaked chickpeas, potatoes, chorizo, salt, pepper, and paprika. Give it a good stir and let it cook for 2 minutes. Add bay leaves and water. Bring to a boil, then lower heat to low and cover pot, allowing soup to slowly simmer for about 1 hour. Test for seasonings. Discard bay leaves. Serve with yogurt, chopped parsley or chives, and a sprinkling of paprika if desired.

*Either overnight, or approx. four-five hours prior to cooking, cover the dried chickpeas in 1″ water and allow to soak.

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1 Comment

  1. Mihaela

     /  March 13, 2011



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