Smoky Chorizo Chickpea And Spinach Soup Recipes

SMOKY CHORIZO, CHICKPEA, AND SPINACH SOUP

Steps:

• Heat oil in a Dutch oven over med-high heat until just smoking.
• Add chorizo and cook until browned, about 4 minutes.
• Transfer to paper towel-lined plate.
• Add onion to now-empty pot and cook until softened, about 3 minutes.
• Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
• Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
• Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
• Return processed soup to pot.
• Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
• Season with salt and pepper to taste; serve.

CHICKPEA AND CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

CHORIZO AND CHICKPEA SOUP

Steps:

• Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.