Serves 4
75 min
Scrumptious Spanish Chickpea and Chorizo Soup
Recipe GLPR041f746eaf4bae
A hearty and flavorful Spanish soup featuring smoky chorizo, creamy chickpeas, and fresh spinach. The combination of Spanish ham and chickpeas creates a rich, satisfying texture, while the chorizo and tomatoes provide deep, savory flavors. Hard-boiled egg grated on top adds an elegant finish and richness to each bowl. This rustic soup is simple to prepare but delivers restaurant-quality results, especially when using high-quality ingredients.
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Ingredients
2 tablespoons olive oil
150 g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 celery sticks, finely chopped
500 g fresh spinach, washed and chopped
8 fresh tomatoes, deseeded and roughly chopped
410 g cooked chickpeas, drained
1⅓ liters chicken stock
sea salt and freshly ground black pepper
55 g Spanish ham (pata negra or prosciutto), finely chopped
3 tablespoons extra virgin olive oil
2 hard-boiled eggs
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped chorizo and cook for 2-3 minutes, stirring occasionally, until the fat renders from the sausage and it begins to brown slightly.
Add the finely chopped onion, garlic, and celery to the pot. Reduce the heat to low and cover the pot with a lid. Cook gently for 15 minutes without allowing the vegetables to brown, stirring occasionally.
Remove the lid and increase the heat to medium. Stir the mixture frequently to encourage the vegetables to develop color and deepen the flavors, cooking for another 3-5 minutes until golden.
Add the chopped spinach, fresh tomatoes, drained chickpeas, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer gently for approximately 40 minutes.
Carefully remove about one-third of the soup solids and broth into a food processor and blend until smooth. Return the puréed mixture to the pot and stir well to combine, creating a creamy texture throughout.
Remove the soup from the heat and taste carefully. Season with sea salt and freshly ground black pepper to your preference. Stir in the finely chopped Spanish ham and the extra virgin olive oil.
Ladle the soup into serving bowls. Grate the hard-boiled eggs over the top of each bowl just before serving, allowing the creamy egg yolks to enrich the soup.
