Best 4 Chickpea And Chorizo Soup Recipes
Dive into the vibrant flavors of a hearty and comforting "chickpea and chorizo soup". Savor the perfect balance of smoky chorizo, tender chickpeas, and a rich tomato broth. This delectable soup is not only a feast for the taste buds, but also a symphony of textures that will warm your soul and transport you to a culinary paradise. Let's embark on a delectable journey to uncover the secrets of crafting the ultimate "chickpea and chorizo soup" recipe that will tantalize your palate and leave you craving more.
Here are our top 4 tried and tested recipes!
CHICKPEA AND CHORIZO SOUP
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
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
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
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
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
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
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
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.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables and high-quality chorizo and chickpeas. Choose a flavorful broth, such as chicken or vegetable broth, and season the soup to taste with salt, pepper, and paprika.
- Don't overcrowd the pot. If you add too many ingredients at once, the soup will be watery and bland. Add the ingredients in stages, starting with the vegetables and then adding the chorizo and chickpeas. This will help the flavors to develop and the soup to thicken.
- Simmer the soup for at least 30 minutes, or longer if you have time. This will help the flavors to meld and the chorizo to tenderize.
- Serve the soup hot, garnished with fresh parsley or cilantro. You can also serve it with a dollop of sour cream or yogurt, or a sprinkling of grated cheese.
Conclusion:
Chickpea and chorizo soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. Whether you like your soup spicy or mild, vegetarian or with meat, there is a chickpea and chorizo soup recipe out there for you.
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