Name: Chickpea and Chorizo Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 tablespoons olive oil; 1/2 pound Spanish-style cured chorizo, sliced; 1 large onion, diced; 3 large garlic cloves, crushed; 1 tablespoon smoked Spanish paprika; 1 teaspoon ground cumin; 1/4 teaspoon ground cayenne (optional); Two 15-ounce cans low-sodium chickpeas, drained and rinsed; One 36-ounce can whole tomatoes; 1 quart low-sodium chicken broth; Kosher salt and freshly ground black pepper; Crusty bread, for serving (optional)

Directions

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16m Easy 97%

CLASS

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.