Chickpea Soup With Chorizo and Garlic

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

• Ready In: 1 hr 21 mins
• Serves: 6

Ingredients

• 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

Directions

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.