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Spanish Chorizo and Chickpea Soup

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Chorizo Rioja and chickpeas in a spicy tomato broth with cabbage

Ingredients

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  • 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

 

Instructions

  1. Add the water and chicken bouillon cube to a heavy bottom pot over medium heat. Crush the bouillon cube and stir. Add the tomatoes and stir.
  2. Drain and rinse the chickpeas and add it, the chorizo, red pepper and garlic to the tomatoes. Stir and bring to a simmer for 30 minutes.
  3. Add the cabbage, cover the pot and raise the heat to medium high and simmer for 6-8 minutes until the cabbage becomes tender. Adjust the seasoning if necessary and stir
  4. Serve with crusty french bread

 

 

 

Find it online: https://www.cooksavorcelebrate.com/spanish-chorizo-and-chickpea-soup/