Chickpea, Chorizo, Chicken Soup
Author: 
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A spicy, hearty soup that will fill you up! Chickpeas, chorizo, spinach, and chicken make it a unique twist on chicken soup.
Ingredients
  • 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
Instructions
  1. Remove the casing from chorizo and put it in a large pan over medium/high heat. Start cooking the chorizo and breaking it up.
  2. After about 5 minutes, or when the chorizo is browned and broken up, remove and place on paper towels to drain.
  3. Next, cut and rinse leeks.
  4. Sautee leeks in large pot with 1 tbs olive oil for about 6-7 minutes or until they start to soften.
  5. Add garlic and cumin and continue cooking another 1-2 minutes. Next, add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes.
  6. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
  7. 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/