Chorizo & Chickpea Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 150 g spicy Spanish chorizo sausage, finely chopped
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • 2 sticks of celery chopped
  • 1 lb fresh spinach, washed and chopped
  • 1 can (790 ml) diced tomatoes with juice
  • 1 can of chickpeas, drained
  • 5 cup of chicken stock
  • salt and pepper
Instructions
  1. Heat 2 tablespoon of olive in a large pot over medium heat and add the chorizo. Stir occasionally until chorizo renders its fat and becomes crispy.
  2. Add the onions, garlic and celeri and lower the heat to low. Cover your pot and cook for about 15 minutes, stirring occasionally. You don't want the onion to be colored here.
  3. Uncover, add the spinach, tomatoes, chickpeas and chicken stock.
  4. Turn up your heat. Once boiling, turn it back down to low and simmer, covered, for 40 minutes.
  5. Puree about ⅓ of the soup in a blender and put it back in the pot. This will thicken the soup slightly and it will also distribute all the wonderful flavors in every sip!
  6. Season to taste with salt and pepper.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/chorizo-soup/