• Prep Time: 25-minutes
  • Cooking Time: 40-minutes
  • Serves: 5-servings

Spanish Chickpea and Chorizo Soup.

  • Recipe Submitted by on

Category: Dinner Party, Tomatoes, Peppers, Potatoes, Onions, Soups

 Ingredients List

  • olive oil, for sauteing
  • 1 pound fresh chorizo sausage links
  • 1 large yellow or Spanish onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves of garlic, minced
  • 2 big sweet potatoes, peeled and cubed
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 5 cups chicken broth
  • 1 (14 ounce) can petite diced tomatoes
  • 3 packed cups baby spinach,stems removed
  • coarse salt and fresh ground black pepper
  • extra virgin olive oil, for serving
  • 2 hard-boiled eggs, grated on the large side of a box grater, for serving
  • 2 ounces pata negra, Spanish ham, prosciutto or cooked bacon, finely chopped


1. In a large soup or stock pot heat a tablespoon or two of olive oil over medium heat; add the

2. Chorizo links and cook - turning to brown them well on all sides. Remove to a cutting board.

3. Add 2 more tablespoons of oil to the pan along with the onions and celery, cook over medium-low heat 6-7 minutes; add garlic and saute until fragrant.

4. Add the sweet potatoes, chickpeas, broth and tomatoes with their juices. Slice the chorizo into 1/2-inch thick rounds and add to the pot. Season with salt and pepper. Bring to a simmer and cook 30 minutes. Taste and season with salt and pepper as needed.

5. Stir in spinach and cook 5-10 more minutes. Stir in a few tablespoons of extra virgin olive oil (preferably Spanish) and serve with grated egg and ham or bacon sprinkled over top.

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