Spanish Chorizo and Chickpea Soup is chickpea and chorizo Spanish recipe. Hearty, comforting soup, easy to cook, ready to serve in 20 minutes. Perfect for cooler months!
How to make Spanish Chorizo and chickpea soup?
To start with, you don’t need to peel the sausage. Spanish Chorizo is cured and have paper skin while Mexican are a bit tougher and need peeling. At least to our experience.
Here I photographed our Chorizo so you can see exactly what we have used:
So, you start with frying onion over medium heat for 2 minutes. Then you add sliced chorizo and chickpeas. Simmer it all and add water, garlic, salt, ground black pepper and chili powder.
You boil it for 10 minutes and the result is healthy and hearthy chickpea soup with chorizo. You may add bay leaf for additional Mediterranean flavour.
Which type of bread to serve with Spanish chickpea stew?
We love crusty bread, dinner rolls or pandesal.
What are pandesal?
A soft and airy flour roll, pandesal which is sometimes spelled out as “pan de sal”. It is Spanish for “salt bread.” However, contrary to its name, the bread is relatively sweet. The yeast-raised bread is similar to the Mexican bolillo, and is the breakfast bread of choice throughout the Philippines
For more about pan de sal please visit this site .
Can you freeze chorizo and chickpea soup?
Of course! It freezes well. Just make sure it is completely cooled before you pack it to your containers. It is safe to store it this way up to three months.
Is Spanish Chorizo already cooked?
Spanish chorizo is sold cured and smoked, so it is technically fully cooked and has a hard, firm texture. Spanish-style chorizo can be sliced and eaten as a snack or served on a cheese plate, though it is also commonly used as a flavor base for stews and rice dishes like paella.
For more about differences between Spanish and Mexican Chorizo see this site .
For two more main dishes recipes made with chorizo in our kitchen, take a closer look here:
For 37 ways to use Chorizo look here .
Spanish Chorizo and Chickpea Soup
Spanish Chorizo and Chickpea Soup is chickpea and chorizo Spanish recipe.Hearty, comforting soup, easy to cook, ready to serve in 20 minutes. Perfect for cooler months!
- 2 Tbsp olive oil
- 6 Tbsp finely chopped onion (1 medium sized onion)
- 3 cups chickpea,precooked
- 2 cups Classic Extra Dulce Chorizo, cured,sliced
- 1 ½ cup pelati, chopped
- 1 garlic clove, finely chopped
- 1 cup water
- Salt, ground black pepper, bay leaf, and chili to taste
In medium sized pot, on medium heat, lightly fry chopped onion with olive oil for two minutes.
Add Chorizo, pelatti, and chickpea. Let it fry for 1-2 minutes.
Add water, garlic, salt, ground black pepper, bay leaf, and chili powder to taste.
Let it slowly boil for 10 minutes.
Serve warm with pandesal or dinner rolls.