Spanish Chickpea Soup Recipe

Name: Spanish Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried garbanzo beans; 4 1/2 ounces chorizo sausage, cut into bite-size chunks; 3 garlic cloves, chopped; 1/2 onion; 4 -5 whole cloves; 2 teaspoons ground coriander; 1 tablespoon oil; Garnish; sliced almonds, toasted; single cream

Servings: persons

8 ounces dried garbanzo beans
4 1/2 ounces chorizo sausage, cut into bite-size chunks
3 garlic cloves, chopped
1/2 onion
4 -5 whole cloves
2 teaspoons ground coriander
1 tablespoon oil
Garnish
sliced almonds, toasted
single cream

1
Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
2
Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
3
Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
4
Pour enough water over to cover ingredients with about 1/4 inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
5
Remove the clove studded onion and season the soup with salt and pepper to taste.
6
Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
7
Whilst reheating, toast some almond flakes until lightly brown under the grill.
8
Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 ounces dried garbanzo beans, 4 1/2 ounces chorizo sausage, cut into bite-size chunks, 3 garlic cloves, chopped, 1/2 onion, and more.

Yes, Spanish Chickpea Soup 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.

Spanish Chickpea Soup

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