30-Minute Chickpea Chorizo Soup
Remember my chorizo and lentil soup? I made another version of it, with chickpeas this time and I kept the ingredients very basic. I was first going to add some potatoes to it but I still had some chickpeas left after making a cilantro hummus the day before. But that chorizo and potato soup is scheduled for this upcoming weekend – I might even be making some Spanish patatas a la riojana: a chorizo and potato stew!
But back to this soup here below. It’s a no brainer really. And it is so easy to whip together, 30 minutes max. I love adding dried sausages to soups if I haven’t got any bacon (I admit, a baconless kitchen sounds horrible but I sometimes run out of bacon…) or ham or stuff like that around.
Slice of sourdough bread, some lightly salted butter spread on top: this soup’s best friend!
- 7 oz canned chickpeas (200 g), drained weight
- 2- inch dried chorizo sausage (7 cm)
- 2 cups chicken stock (480 ml), or beef stock
- 3 medium garlic cloves
- 2 bay leaves
- 1 dried red chili
- ground cumin
- coriander powder
- 3 tbsp fresh parsley chopped
- olive oil
Peel and chop up the garlic cloves. Peel the dried chorizo sausage (if necessary) and chop it up into smaller bits. Add it all to a medium saucepan together with the bay leaves and dried chili pepper. Place the pan over medium heat.
Fry the garlic and chorizo for 3 minutes. The oil should have turned red by now. Then add the drained chickpeas and stock. Also season with a pinch of ground cumin, ground coriander and some salt.
Give all the ingredients a good stir and put a lid on the pan. Bring the soup to a good boil and then turn the heat lower. Cook the soup for 15 minutes. Then check the seasoning and add extra pepper, salt, ground coriander or cumin to taste if necessary. Stir in the chopped parsley right before serving.
Scoop the chickpea chorizo soup into large bowls and serve hot.