Best Chorizo And Chickpea Soup Recipes

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO

Chickpea Soup With Shredded Kale and Chorizo image

I am a big fan of chickpeas and chorizo so this sounds like a good bet. I found this recipe in February 2008 copy of the British cookery magazine, Olive.

Provided by Sarah_Jayne

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

25 fluid ounces chicken stock
1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 (15 ounce) cans chickpeas, drained
1 dried chili, chopped
5 ounces curly kale, shredded
4 slices chorizo sausage, shredded

Steps:

Fry the onion and garlic in the olive oil in a large pan.
Add the chickpeas,chicken stock and chilli.
Cook for about 10 minutes.
Stir in the kale and cook for 3 minutes.
Spoon into bowls and top with the chorizo.

CHICKPEA AND ROSEMARY SOUP WITH SIZZLING CHORIZO

CHICKPEA AND ROSEMARY SOUP WITH SIZZLING CHORIZO image

Categories Soup/Stew Potato Sauté Lunch Winter

Yield 4-6

Number Of Ingredients 17

Ingredients

2 tablespoons of olive oil.
1 onion, thinly sliced.
1 carrot, diced.
I large potato peeled and diced .
2 cloves of garlic, crushed.
1 tablespoon finely chopped rosemary.
1/2 teaspoon each of ground turmeric and smoked paprika.
2 x 400 grams tins of chickpeas drained and rinsed.
Remember to set aside one cup of chickpeas for the topping.
5 cups chicken stock.
1 tablespoon of lemon juice.
Salt and pepper.
Topping.
3 tablespoons of olive oil.
1 cured chorizo sausage in small dice.
1/2 smoked ground paprika.
2 tablespoons of chopped flat leafed parsley.

Steps:

Heat the olive oil in a large saucepan. Add onion, carrot, potato, parsley, and rosemary. Season generously. Cover and cook until the vegetables are tender. Stir occasionally. Add a splash of water if the potato starts to stick on the bottom of the saucepan. Add the spices and the chickpeas and cook for one minute. Add Stock. Season and simmer 10 minutes. Let the soup cool a little. In batches blend in a food processor until smooth. Tip into a saucepan and reheat before serving. Topping: Heat the olive oil in a saucepan. Cook the chorizo, paprika and the reserved chickpeas, until lightly golden. Add the parsley and sizzle for a few seconds. To Serve: Stir in the lemon juice into the soup. Ladle into warmed bowls. Top with chorizo and chickpeas. Drizzle some of the very hot oil left in the pan.