Best Chorizo Chickpea Soup Recipes

CHICKPEA AND CHORIZO SOUP

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

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.

CHORIZO & CHICKPEA SOUP

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

CHICKPEA AND CHORIZO SOUP

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.

SPICY LENTIL/CHICKPEA & CHORIZO SOUP

Steps:

• Put the lentils in a large saucepan, pour in enough boiling water to cover them generously, and simmer for about 20 minutes, until just tender. Do not over cook. Drain well. Sweat the onions in the olive oil until translucent; add the chorizo, and garlic, stir for about 5 minutes. Add the cumin, coriander, cinnamon and chili, stir to let the spices heat up in the pan, just long enough to release their aroma. Add the tomatoes, chickpeas, tomato paste and the stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Add salt and pepper and lemon juice to taste. This recipe can also be made from smoked linguica as well.

CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO

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

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.

SPANISH CHORIZO CHICKPEA SOUP

Steps:

• Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes. At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it. http://www.jamieoliver.com/recipes/soup-recipes/scrumptious-spanish-chickpea-chorizo