Chickpea, Chorizo, Chicken Soup
Author: Andrea Tooley, MD
Recipe type: Soup
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 12
- 4 ounces Spanish chorizo, with the casing removed.
- 1 tablespoon extra-virgin olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
- 4 medium cloves garlic, finely chopped
- ½ teaspoon ground cumin
- 1 cup canned crushed tomatoes or tomato puree
- 4 cups chicken broth
- 1 15-ounce can chickpeas, rinsed
- ½ teaspoon paprika (regular sweet)
- ¼ teaspoon smoked paprika
- Chicken meat from rotisserie chicken (about 3 cups)
- 4 cups baby spinach
- ½ teaspoon freshly ground pepper
- Remove the casing from chorizo and put it in a large pan over medium/high heat. Start cooking the chorizo and breaking it up.
- After about 5 minutes, or when the chorizo is browned and broken up, remove and place on paper towels to drain.
- Next, cut and rinse leeks.
- Sautee leeks in large pot with 1 tbs olive oil for about 6-7 minutes or until they start to soften.
- Add garlic and cumin and continue cooking another 1-2 minutes. Next, add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes.
- Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
- After 20 minutes of simmering, add chicken, chorizo, pepper, and spinach. Stir until spinach is wilted.
Recipe by Andrea Tooley at https://www.andreatooley.com/2015/01/chickpea-chorizo-chicken-soup/
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