This really hit the spot for us last night. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. Onions, garlic, thyme, and a little wine round out a broth that gets soaked up by the beans as they simmer. It was easy, quick, and incredibly satisfying on a cold night.
Chickpea and Chorizo Soup
makes about 2 quarts
12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper
Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.
Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.
Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.
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That looks like my cup of soup! Anything with chorizo has a place in my heart, or should I say stomach. I so can't wait to try this. Thanks! :)
good timing! i just picked up some chicken chorizo out of curiosity today and was wondering what to do with it.
Some of you might hate this, but as a strict vegetarian, I was thinking that I might try this with soyrizo. Could work.
I actually did make this last night with fake meat (can't remember what it was made of); it was a little bland, but that was my fault. Otherwise it was great. I'll try it another time the real way, but my son (a vegetarian) is home from school and my daughter doesn't like sausage.
Lauren,
A friend brought me a package of soyrizo this summer and I was amazed/stunned by how good it is! And I'm no where close to being vegetarian. If you're going to use it in this recipe, you might need to make mini "meatballs" out of it to brown it.
This soup really leans on the chorizo - the spices bleed out and flavor everything. It's better after a night in the fridge, too!
So if you use something not as powerful I would up the garlic and add some red pepper flakes and paprika. Maybe that smoked paprika they're talking about in the Sahadi thread up top...
Had this last night with some substitutions and it came out great. Used hot Italian sausage instead of chorizo, beef stock instead of chx stock and added some crimini shrooms for a little extra flavor.
Mos def making this again.
I made this last night and it was delicious! I wish I'd doubled the recipe-- my husband and I nearly finished it off.
I only had 1/2 a pound of chorizo, and I kept snacking on it, so next time I'll get extra. I also used dry beans that had to be boiled beforehand, so that made increased the time for the recipe.
But yum!! Thanks for the recipe! It'll definitely be something I make again and again!
this soup is definitely better the next day (not that it isn't really good the first night you make it)
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Just wanted to say that this has become my go to soup. My husband and I love it and have made it, seriously, like at least a dozen times since I found it. (using Italian Sausages...couldn't find chorizo the first time but love it anyway!)
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