Prep 1 hr
Cook 21 mins
In '300 Sensational Soups' by Carla Snyder and Meredith Deeds
- 1⁄4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 zucchini, chopped
- 1 lb fresh chorizo sausage, casings removed
- 3 tablespoons finely chopped garlic
- 1 teaspoon dried thyme
- 6 cups chicken stock or 6 cups vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh flat leaf parsley
- In a large pot, heat oil over medium heat.
- Add onion, carrot, celery, and zucchini; saute until softened, about 6 minutes.
- Add chorizo, garlic, and thyme; saute, breaking up chorizo with the back of a wooden spoon, until no longer pink, about 5 minutes.
- Add stock, tomato paste, and paprika; bring to a simmer.
- Add chickpeas and simmer until heated through, about 10 minutes.
- Season with salt and pepper.
- Ladle into heated bowls and garnish with parsley.
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.