Chorizo and Chickpea Soup

Name: Chorizo and Chickpea Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 2 tbsp olive oil; 250 g pkg chorizo sausages, diced; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 6 cups low-sodium chicken broth; 1 796 mL can diced tomatoes; 1 540 mL can chickpeas, drained and rinsed; 2 large potatoes, peeled and diced; 1 tbps chopped thyme, or 1 tsp dried thyme leaves; 1 tsp salt; 1/2 tsp black pepper; 8 cups baby spinach leaves; 1/2 cup to 1 cup grated Parmesan

Prep Time15 mins
Total Time1 hr
Makes8 Servings

Photo: Jim Norton

Protein, vegetables and even a little dairy are packed into this hearty soup. Looks like the gang's all here.

Ingredients

2 tbsp olive oil
250 g pkg chorizo sausages, diced
2 cloves garlic, finely chopped
1 onion, finely chopped
6 cups low-sodium chicken broth
1 796 mL can diced tomatoes
1 540 mL can chickpeas, drained and rinsed
2 large potatoes, peeled and diced
1 tbps chopped thyme, or 1 tsp dried thyme leaves
1 tsp salt
1/2 tsp black pepper
8 cups baby spinach leaves
1/2 cup to 1 cup grated Parmesan

Instructions

Heat oil in a large heavy saucepan over medium heat. Add chorizo and cook, stirring frequently, until edges become golden, about 5 minutes. Add garlic and onion, and continue to cook, stirring frequently, until softened and beginning to brown, about 5 minutes.
Add chicken stock, tomatoes, chickpeas, potatoes, thyme, salt and pepper; bring to a boil. Reduce heat to medium low and simmer, partially covered, until potatoes are tender, about 20 minutes. Gradually stir in spinach and simmer until it’s wilted and incorporated with other ingredients, 1–2 minutes.
Ladle soup into bowls and sprinkle generously with Parmesan. Serve hot with some fresh crusty bread.

Nutrition (per serving)

Calories 382, Protein 20g, Carbohydrates 35g, Fat 19g, Fibre 5g.

Originally published in the November 2011 issue. Photo by Jim Norton.

This article was originally published on Nov 01, 2017

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