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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.