Tomato, Chorizo, and Chickpea Soup

The addition of Spanish chorizo gives this slurp-worthy dish some smokiness and spice.


January-February 2012 | By Angelo Comsti
Tomato, Chorizo, and Chickpea Soup
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at a glance

Main Ingredient

Vegetables

Type

Soup

Preparation Time

00:00:00


Date Published

January-February 2012

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 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.

Add onion and sauté until soft and translucent.

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.

Return to the pot. Add chickpeas and reserved chorizo. Taste and adjust seasoning.



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