Chickpea Chorizo & Spinach Soup

chickpea chorizo soup

Several weeks ago, the food portions of my brain were tickled by Bitchin Camero’s chickpea and chorizo casseroles, and 80 Breakfasts’ cabbage, chickpea and chorizo soup. I decided that the chorizo and chickpea combination was a necessity for my tastebuds, and this soup was born. It was perfect for a crisp fall Saturday, and could take its time cooking while we buzzed around the house.

Chickpea Chorizo and Spinach Soup

1/2 lb dried chickpeas
2 oz chorizo, sliced into bite-sized pieces*
1 sweet onion
2 cloves garlic, minced
1/3 cup dry white wine
2 cups chicken broth
Pinch of smoked paprika*
1 jalapeno pepper (in this case, red), de-seeded and finely chopped
1 bay leaf
4 oz baby spinach, washed and loosely chopped
Zest of 1/2 lemon
1 1/2 tbsp tomato paste
Salt and pepper

Put your chickpeas in a large soup pot with enough water to cover 2 inches above the top of the chickpeas. Bring to a boil and then simmer until tender. Place a colander atop a bowl and strain the chickpeas, reserving 3 or 4 cups of the cooking water. Set both chickpeas and reserved liquid aside.

Heat up a dash of olive oil in the soup pot over medium heat and then cook the chorizo, stirring regularly, or a couple of minutes. Lower the heat, add the onion and garlic and saute until translucent. Add the wine, chicken broth, reserved cooking liquid, smoked paprika, bay leaf, jalapeno, and about 1/4 tbsp of salt. Bring the soup to a boil and then reduce to a gentle simmer. Loosely cover and cook for about 20 to 30 minutes.

Remove the bay leaf, and add the spinach, lemon zest, tomato paste, and a few grindings of black pepper. Once again, bring to a boil then reduce to a gentle simmer. Loosely cover and cook for another 30 minutes.

Before serving, taste for lemon zest, salt and pepper.

* Notes
You can get very different types of chorizo, and this will definitely affect the soup. The 2 ounces I mention is probably equivalent to 3 inches or so of a normal chorizo sausage. If the sausage is potent, you probably don’t need to add much smoked paprika, but if it is on the milder side, you might want to add another pinch than recommended above.

  • T.W. Barritt at Culinary Types

    Wonderful! The air is crisp, and it’s time for soup!

  • ChichaJo

    Lovely! Love what you’ve done with it 🙂 Making a mental note to try our spinach next time…thanks for the mention! 🙂

  • Catherine Jagers

    Looks delicious. Can’t wait to try it this weekend!