Spanish Chorizo and Chickpea Summer Soup

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Spanish Chorizo and Chickpea Summer Soup : Gracias a La Vida !

Spanish Chorizo and Chickpea Summer Soup : Gracias a La Vida !

To our taste, soups are year rounders. It is nice to have something warm to eat, using spoon, even when it’s summer outside. It is like having a cup of tea in the dessert. Body temperature. Not steaming hot. This Spanish Chorizo and Chickpea Summer Soup is just one of that kind of dishes.

Spanish Chorizo and Chickpea Summer Soup : Gracias a La Vida !
I did not peel Chorizo skin off since it was Spanish, cured and they have papery skin while Mexican are a bit tougher and need peeling. At least to my experience.

Here I photographed the sausage so you can see exactly what I have used:

Spanish Chorizo and Chickpea Summer Soup : Gracias a La Vida !

All together, it requires twenty minutes to make it and have it with dinner roll or two. I have never made American dinner rolls and this is one of the challenges on my list but, originally, this summer soup would make a beautiful composition with Spanish pandesal ( meaning „bread of salt“ ).

We love it : tastes quite like an salty appetizer and we are used to pair these two to have week dinner.

 

5 from 6 votes
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Spanish Chorizo and Chickpea Summer Soup

Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author 2pots2cook

Ingredients

  • 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 and chili to taste

Instructions

  1. In medium sized pot, lightly fry chopped onion with olive oil.
  2. Add Chorizo, pelatti and chickpea. Let it fry for 1-2 minutes.
  3. Add water, garlic, salt, ground black pepper and chili powder to taste.
  4. Let it slowly boil for 10 minutes.
  5. Serve warm with pandesal or dinner rolls.

 

Spanish Chorizo and Chickpea Summer Soup : Gracias a La Vida !

 

 

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