Garbanzo Soup with Chorizo and Smoked Paprika

Name: Garbanzo Soup with Chorizo and Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium link of chorizo (5 ounces), quartered lengthwise and thinly sliced crosswise; Two 19-ounce cans chickpeas, drained; 1/2 cup water; 1/4 cup extra-virgin olive oil; 2 medium carrots, halved lengthwise and thinly sliced; 1 medium onion, finely chopped; 1 garlic clove, thinly sliced; 3 tablespoons tomato paste; 1 1/2 teaspoons pimenton, smoked sweet paprika (see Note); 1/4 teaspoon cayenne pepper; 4 cups beef stock or low-sodium broth; 1 teaspoon sugar; Crusty bread, for serving

Servings: persons

1 medium link of chorizo (5 ounces), quartered lengthwise and thinly sliced crosswise
Two 19-ounce cans chickpeas, drained
1/2 cup water
1/4 cup extra-virgin olive oil
2 medium carrots, halved lengthwise and thinly sliced
1 medium onion, finely chopped
1 garlic clove, thinly sliced
3 tablespoons tomato paste
1 1/2 teaspoons pimenton, smoked sweet paprika (see Note)
1/4 teaspoon cayenne pepper
4 cups beef stock or low-sodium broth
1 teaspoon sugar
Crusty bread, for serving

1
In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 minutes.
2
Drain the chorizo on paper towels.
3
In a food processor, puree half of the chickpeas with the water until smooth.
4
In a soup pot, heat the olive oil until shimmering.
5
Add the carrots, onion and garlic, cover and cook over moderate heat until softened, about 5 minutes.
6
Add the chorizo, tomato paste, pimenton and cayenne and cook, stirring, for 1 minute.
7
Add the beef stock and sugar along with the whole and pureed chickpeas and bring to a boil.
8
Simmer over moderate heat until the vegetables are tender, about 10 minutes.
9
Ladle the garbanzo soup into deep bowls and serve with crusty bread.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium link of chorizo (5 ounces), quartered lengthwise and thinly sliced crosswise, Two 19-ounce cans chickpeas, drained, 1/2 cup water, 1/4 cup extra-virgin olive oil, and more.

Yes, Garbanzo Soup with Chorizo and Smoked Paprika falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!