Chickpea Soup With Chorizo and Garlic

READY IN: 1hr 21mins
Recipe by ratherbeswimmin

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

Top Review by duonyte

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.

Ingredients Nutrition


  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.

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