Half a jar of canned chickpeas, bits of dried chorizo sausage, some water and garlic… Add to that a couple of fragrant spices such as ground cumin and coriander: and here’s a spicy 30-minute chickpea chorizo soup!
Do you still remember my chorizo and lentil soup that I also made a while ago?
Well I made another version of that one, with canned chickpeas instead of lentils this time. And I also kept the other ingredients very basic as well. I was first going to add a couple of chopped potatoes to this soup.
But then I saw that I still had half a jar of canned chickpeas left over after making a lush cilantro hummus the day before. No worries, that initial idea of chorizo and potato soup is scheduled for this upcoming weekend.
I think I might even be making another very similar Spanish dish by the name of patatas a la riojana: a delicious chorizo and potato stew!
30-Minute Chickpea Chorizo Soup
But back to this chickpea and chorizo soup here below.
It’s a no brainer really. And it is so easy to whip together, 30 minutes max is all you need to prepare it. I love to add 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 laying around.
The cooked chorizo also released this lovely chorizo paprika flavored oil, which makes the entire broth extra delicious. By pan frying the sausage before you add the water, that flavor gets even stronger.
Just imagine that. A bowlful of this hot chickpea and chorizo soup. A thick slice of grilled sourdough bread on the side, a generous portion of lightly salted butter spread on top… That’s all this soup really needs.
- 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.