Best Chickpea And Rosemary Soup With Sizzling Chorizo Recipes

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CHORIZO AND CHICKPEA SOUP



Chorizo and Chickpea Soup image

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 1-1/2 quarts.

Number Of Ingredients 7

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

Steps:

  • Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!

Provided by -Sylvie-

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, chopped
1 tablespoon olive oil
1 large carrot, peeled and diced
1 stick celery, diced
1 large potato, peeled and diced
1 (14 ounce) can of chopped stewed tomatoes
2 3/4 cups chicken stock
1 (14 ounce) can chickpeas (garbanzo beans)
3 1/2 ounces diced chorizo sausage
2 tablespoons fresh flat-leaf parsley, chopped
crouton, to serve
salt, to taste
black pepper, freshly ground, to taste

Steps:

  • Heat the oil in a stock pot and cook the onion until soft and translucent.
  • Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
  • Add the chorizo and heat through.
  • Just before serving, sprinkle with parsley and croutons.

SMOKY CHORIZO, CHICKPEA, AND SPINACH SOUP



Smoky Chorizo, Chickpea, and Spinach Soup image

Make and share this Smoky Chorizo, Chickpea, and Spinach Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
8 ounces chorizo sausage, cut into 1/2-inch pieces
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh thyme
1 teaspoon paprika
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans chickpeas, rinsed
4 cups low sodium chicken broth
5 ounces Baby Spinach (5 cups)
salt
pepper

Steps:

  • Heat oil in a Dutch oven over med-high heat until just smoking.
  • Add chorizo and cook until browned, about 4 minutes.
  • Transfer to paper towel-lined plate.
  • Add onion to now-empty pot and cook until softened, about 3 minutes.
  • Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
  • Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
  • Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
  • Return processed soup to pot.
  • Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
  • Season with salt and pepper to taste; serve.

Nutrition Facts : Calories 652.6, Fat 32.8, SaturatedFat 9.9, Cholesterol 50, Sodium 1444.5, Carbohydrate 61, Fiber 12.1, Sugar 4.4, Protein 31.5

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound Spanish-style cured chorizo, sliced
1 large onion, diced
3 large garlic cloves, crushed
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
One 36-ounce can whole tomatoes
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

CREAMY CHICKPEA & ROSEMARY SOUP



Creamy Chickpea & Rosemary Soup image

We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

Provided by - Carla -

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
5 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaf, minced
1/2 teaspoon crushed red pepper flakes
3 (15 -19 ounce) cans chickpeas, rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt

Steps:

  • In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
  • Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
  • Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
  • Reduce heat and simmer 30 minutes; let cool slightly.
  • Transfer soup to a blender; cover loosely, and puree until just smooth.
  • Return to the saucepan and stir in lemon juice and sea salt to taste.
  • Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14

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