Chorizo & chickpea soup Recipe


In this recipe for spinach soup with a Mediterranean twist, chorizo adds a smoky paprika flavour while also helping to reduce the amount of fat in the dish thanks to an initial sautéing step. To avoid getting a mushy, Mexican-style sausage, go for dry-cured, salami-style Spanish chorizo instead.

Chorizo & chickpea soup Recipe 1

This easy-to-make soup is a wonderful way to warm up during the colder months. Chickpeas are a common element in one-pot dishes in Spain. Pork, sausages, tomatoes, garlic, onions, pimenton, and cumin are all fantastic complements to the flavorful legume. The recommended preparation time for dry chickpeas is an overnight soak (or at least eight hours in cold water), followed by a gentle simmer (approximately two hours) until tender. When I’m in Australia, I always go for the kabuli chickpeas from the Ord River area in W.


  • 1 onion chopped medium
  • 3 tbs olive oil
  • 3 carrot diced large peeled
  • 2 celery stick diced
  • 1 potato diced large peeled
  • 1 fresh red chilli deseeded
  • 500 g passata
  • 700 ml Massel* Chicken Style Liquid Stock
  • 400 g canned chickpeas drained rinsed
  • 200 g chorizo sausage diced
  • 2 tbs fresh flat-leaf parsley chopped

Nutrition Facts

1 3/4 cups

320 calories; protein 14.6g; carbohydrates 35.7g; dietary fiber 6.9g; sugars 6.2g; fat 13.9g; saturated fat 4.1g; cholesterol 23.3mg; vitamin a iu 4287.9IU; vitamin c 26mg; folate 163.2mcg; calcium 126.3mg; iron 4.7mg; magnesium 83.5mg; potassium 887.3mg; sodium 676mg; thiamin 0.3mg.

1 starch, 3 vegetable, 1/2 lean meat, 1 high-fat meat, 1 fat



Place a medium saucepan over medium heat and add the tomatoes and water from the can. Quickly remove the skin from the chorizo and slice it into chunky pieces. Shred the cabbage.


Combine the chorizo, cabbage, chilli flakes, chickpeas, and stock cube in a skillet. Toss everything together, cover, and let it bubble away over high heat for about 6 minutes, or until the cabbage is soft. Put it in bowls and serve with garlic toast or crusty bread.

Detailed Step-by-Step Guides Checklist

Step 1

Before serving, remove as much fat as possible from the chorizo by cooking it for approximately 5 minutes in a large saucepan over medium heat, stirring regularly. Put on paper towels to drain, and then throw away the fat.

Step 2

Put the oil in the pan and heat it over medium. Put in the leeks and cook for 4 minutes, turning often, until they are tender but still have their shape. Then, after 1 minute, add the garlic and cumin and stir. For the next 2 minutes, while stirring regularly, add the crushed tomatoes (or puree). To a pot of boiling water add the chicken broth, chickpeas, and sweet and smoked paprika. To cook for 20 minutes, lower the heat to a simmer and partially cover the pot.

Step 3

Toss in the spinach, pepper, and reserved chorizo, and cook for 2 minutes, turning often.

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