Alejandra Ramos features Chickpea and Chorizo Soup, as seen on Food Network Kitchen Live.
Recipe courtesy of Alejandra Ramos

Chickpea and Chorizo Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.



  1. Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

Cook’s Note

While the base recipe -- what I've shared with you here -- is always the same, I also love to bulk this up with other goodies found in the fridge. Some of my favorite additions include wilted kale or spinach, diced turnip or butternut squash, shrimp, kidney beans, and even chunks of creamy diced avocado floated on top just before serving. It's endlessly adaptable -- and always satisfying.