Best 4 Chorizo And Chickpea Soup Recipes

Indulge in the vibrant flavors of Spanish cuisine with our delectable Chorizo and Chickpea Soup. This hearty and comforting dish is a perfect blend of spicy chorizo, tender chickpeas, and a rich, flavorful broth. Join us on a culinary journey as we explore the diverse recipes featured in this article, each offering a unique twist on this classic soup.

From the traditional Spanish Chorizo and Chickpea Soup, brimming with authentic flavors, to the innovative Chorizo and Chickpea Soup with Spinach and Feta, bursting with vibrant colors and textures, our collection caters to every palate. Discover the delightful Chorizo, Sweet Potato, and Chickpea Soup, where sweet potatoes add a touch of natural sweetness, or savor the piquant Chorizo and Chickpea Soup with Harissa, where North African spices bring a touch of heat.

For those seeking a vegetarian alternative, the Vegetable Chorizo and Chickpea Soup offers a delicious and nutritious option, while the Chorizo and Chickpea Soup with Kale and Quinoa provides a protein-packed and fiber-rich meal. And for a quick and easy weeknight dinner, the Instant Pot Chorizo and Chickpea Soup is your go-to recipe, delivering the same delicious flavors in a fraction of the time.

So, prepare your taste buds for a culinary adventure as you explore our collection of Chorizo and Chickpea Soup recipes. Whether you prefer traditional or contemporary flavors, meat-based or vegetarian options, we have a recipe that will tantalize your taste buds and warm your soul.

Let's cook with our 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.

Tips for Making Chorizo and Chickpea Soup:

Use a good quality chorizo. This is the key ingredient in the soup, so it's important to use a good one. Look for a chorizo that is made with pork shoulder and has a nice smoky flavor.
Don't be afraid to spice it up. Chorizo and chickpea soup is a hearty and flavorful soup, but it can also be spicy. If you like your soup spicy, add a few more pinches of red pepper flakes or a serrano pepper. You could also add some cumin or chili powder for extra flavor.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the soup to thicken.
Serve with your favorite toppings. Some popular toppings for chorizo and chickpea soup include sour cream, avocado, cilantro, and lime wedges.

Conclusion:

Chorizo and chickpea soup is a satisfying and delicious meal that is perfect for a cold winter day. It's also a great way to use up leftover chorizo. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.