Chickpea Soup With Chorizo and Garlic

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Total Time
1hr 21mins
1 hr
21 mins

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds

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  1. In a large pot, heat oil over medium heat.
  2. Add onion, carrot, celery, and zucchini; saute until softened, about 6 minutes.
  3. Add chorizo, garlic, and thyme; saute, breaking up chorizo with the back of a wooden spoon, until no longer pink, about 5 minutes.
  4. Add stock, tomato paste, and paprika; bring to a simmer.
  5. Add chickpeas and simmer until heated through, about 10 minutes.
  6. Season with salt and pepper.
  7. Ladle into heated bowls and garnish with parsley.
Most Helpful

5 5

My local Mexican market makes an excellent chorizo sausage, much better than the packaged kinds. The recipe has a lot of salt, and you will want to use no-sodium broth if you can and I also cook my own chickpeas (a breeze in the crockpot, recipe posted), which also gives you chickpeas with much better texture. I used just a little oil, added the veggies, let them saute briefly and then added some water to soften the veggies. I added the chickpeas with the broth - I think this permitted them to absorb more of the wonderful spicy flavor. My homecooked ones are firm enough to withstand the extra cooking time. I did not add any additional salt or pepper, did not feel the recipe needed it. This is a spicy soup, so do be prepared for that, but I just loved it. Update: I made this again but used black beans instead of chickpeas - this also worked out very well. I cooked my own beans from dried.