Spanish Chorizo and Chickpea Soup


Spanish Chorizo and Chickpea Soup

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Spanish chorizo and chickpea soup was inspired by chorizo remaining from a street taco dinner the previous evening. The sausage was a spur of the moment purchase, because it was so beautiful hanging in the market. I gave no thought to how much I needed, but was determined to use it all.

I believe you’ll agree that chorizo fits perfectly into this spicy soup, brightening the tomatoes and chickpeas. Cabbage ties it all together into a hearty, tasty soup that made a great lunch – and dinner!

This is a quick and easy recipe that comes together in less than an hour and that’s if you take your time. I hope you enjoy it, because it means more soup for you!

  • Author: TJ
  • Yield: 4 1x



  • 5 oz spanish hard chorizo -diced
  • 2 cups water
  • 14 oz can diced tomato
  • 1 can chickpeas (gerbanzo beans) – drained and rinsed
  • 1/4 small green cabbage – shredded
  • 2 cloves garlic – minced
  • 1 big pinch red pepper flakes
  • 1 cube chicken bouillon
  • Salt to taste
  • 1 loaf crusty rustic bread

chorizo cabbage


  1. Preheat oven to 350
  2. Add the water and chicken bouillon cube to a heavy bottom pot on medium heat. Crush the bouillon cube and stir
  3. Add the tomatoes and stir briefly
  4. Remove the casing, dice the chorizo, mince the garlic and shred the cabbage
  5. Drain and rinse the chickpeas and add to the tomatoes
  6. Add the chorizo, red pepper flakes, garlic and cabbage
  7. Stir to thoroughly mix things
  8. Cover the pot and raise the heat to medium high
  9. Warm the bread in the oven while finishing the soup
  10. Bring to a high simmer for 6-8 minutes until the cabbage becomes tender
  11. Serve with a hunk of the rustic bread

tomatoes and chorizo adding cabbage

adding chickpeas almost spanish chorizo and chickpea soup

spanish chorizo and chickpea soup spanish chorizo and chickpea soup