Spicy Chorizo & Chickpea Tomato Soup
A warm and hearty soup with spicy chorizo, chickpeas, and rich tomato flavors. Perfect for a cozy winter meal.
Equipment
- Large pot, Knife, Cutting board, Spoon
Ingredients
- 1 can 400g chickpeas, drained and rinsed
- 1 large onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili flakes optional
- 400 g canned chopped tomatoes
- 150 g chorizo sliced
- 750 ml vegetable broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper, and cook until softened (about 5 minutes).
- Add the minced garlic, smoked paprika, cumin, and chili flakes (if using), and cook for 1 minute more.
- Add the sliced chorizo and cook until it releases its oils, about 3 minutes.
- Pour in the canned chopped tomatoes and vegetable broth.
- Add the drained and rinsed chickpeas.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have melded.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes & Wine Advice
Serving Tip:
Serve with crusty bread for dipping.Wine Advice:
A Spanish Rioja or a robust red wine.Nutrition values
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 18 g | Fat: 18 g | Sugar: 7 g
