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