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