The addition of Spanish chorizo gives this slurp-worthy dish some smokiness and spice. Best served with an Ultimate Grilled Cheese on the side.
Serves 4 Prep Time 5 minutes Cooking Time 15 minutes
100 grams chorizo, cut into small cubes
2 tablespoons minced yellow onion
1 1/2 cups chicken stock
1 (400-gram) can chopped tomatoes
1 (225-gram) can chickpeas, drained and rinsed
salt and pepper, to season
1 Pan-fry chorizo in a pot. Leave half of the chorizo in the pot with the extracted oil. Set aside the other half.
2 Add onion and sauté until soft and translucent.
3 Add chicken stock and chopped tomatoes, including liquid. Simmer for 7 minutes.
4 Pour soup into a blender. Give it a couple of pulses to gently release some of the heat. Blend until smooth. Be careful as it might splatter.
5 Return to the pot. Add chickpeas and reserved chorizo. Taste and adjust seasoning.
Photography by Patrick Martires | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library
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