Spanish Chorizo Chickpea Soup Recipe

Name: Spanish Chorizo Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 150g chorizo sausage, finely chopped; 1 onion, peeled and finely chopped; 1 clove of garlic, peeled and finely chopped; 2 sticks of celery, finely chopped; 500g fresh spinach, washed and chopped; 8 fresh tomatoes, deseeded and roughly chopped; 1 x 410g tin or jar of good-quality cooked chickpeas, drained; 1.3 liters chicken stock; sea salt and freshly ground black pepper; 55g pata negra, Spanish ham or prosciutto, finely chopped; extra virgin olive oil; 2 hard-boiled eggs

Servings: persons

olive oil
150g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks of celery, finely chopped
500g fresh spinach, washed and chopped
8 fresh tomatoes, deseeded and roughly chopped
1 x 410g tin or jar of good-quality cooked chickpeas, drained
1.3 liters chicken stock
sea salt and freshly ground black pepper
55g pata negra, Spanish ham or prosciutto, finely chopped
extra virgin olive oil
2 hard-boiled eggs

1
Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.
2
At this point you can remove about a third of the mixture and puree it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.
3
http://www.jamieoliver.com/recipes/soup-recipes/scrumptious-spanish-chickpea-chorizo

756

kcal

Calories

Fat

Carbs

118

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 13 ingredients. The key ingredients include: olive oil, 150g chorizo sausage, finely chopped, 1 onion, peeled and finely chopped, 1 clove of garlic, peeled and finely chopped, and more.

Yes, Spanish Chorizo 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 Chorizo Chickpea Soup

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