Ingredients
🧄 Ingredients needed to make Spanish Chorizo Chickpea Soup
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- 8 oz Spanish chorizo, sliced
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- 1 medium yellow onion, finely diced
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- 3 cloves garlic, minced
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- 1 teaspoon smoked paprika
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- ½ teaspoon ground cumin
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- ¼ teaspoon chili flakes (optional)
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- 1 tablespoon tomato paste
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- 1 (15 oz) can crushed tomatoes
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- 2 (15 oz) cans chickpeas, drained and rinsed
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- 4 cups low-sodium chicken or vegetable broth
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- 1 bay leaf
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- 2 tablespoons olive oil
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- Salt and freshly cracked black pepper, to taste
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- Optional: spinach or kale, fresh parsley
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the chorizo and cook for 4–5 minutes until well browned and the oils release.
➜ This step creates the deep, smoky base that makes this soup so comforting on cold days.
Add diced onion to the pot and cook until translucent, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
➜ Gentle cooking prevents bitterness and builds warmth.
Add smoked paprika, cumin, and chili flakes.
Stir constantly for about 30 seconds.
➜ Toasting spices enhances aroma and depth.
Stir in tomato paste and cook for 1 minute to mellow the acidity.
Add crushed tomatoes and mix well.
➜ This creates a hearty, rich foundation.
Add chickpeas, broth, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer.
➜ Chickpeas add protein and make the soup filling enough to refuel after time in the cold.
Simmer uncovered for 25–30 minutes, stirring occasionally.
➜ The broth thickens slightly and flavors fully develop.
Stir in spinach or kale during the final 5 minutes until wilted.
➜ Adds color, nutrients, and balance.
Remove bay leaf.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.
➜ This soup is best enjoyed steaming hot, especially after shoveling snow or a brisk winter walk.