Name: Spanish Soup with Chickpeas and Chorizo
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: spanish
Ingredients: 200 g chorizo sausage diced hot; 1 tbs olive oil; 1 red onion finely chopped; 2 garlic clove crushed; 2 celery stalk; 410 g canned chickpeas reserve liquid; 1L chicken stock (liquid); 800 g canned chopped tomato reserve liquid; 450 g baby spinach

by rachelmac Last updated on 05/05/2025

This is a super fast and delicious soup. I saw this on a cooking segment with chef Rachel Allen and cook it often ever since!

- rachelmac

Ingredients

200 g chorizo sausage diced hot
1 tbs olive oil
1 red onion finely chopped
2 garlic clove crushed
2 celery stalk
410 g canned chickpeas reserve liquid
1L chicken stock (liquid)
800 g canned chopped tomato reserve liquid
450 g baby spinach

Method

Step 1

Place oil in large saucepan on a medium to high heat, and add chorizo.
Step 2

Cook for 2 minutes, then add onion, celery and garlic.
Step 3

Cook, covered, on a low heat until onion is soft. Just before cooking finishes, turn up the heat to slightly brown the onion.
Step 4

Add the chickpeas, tomatoes and stock.
Step 5

Season and add a pinch of sugar. Bring to the boil.
Step 6

Simmer for 20 minutes. Taste and add more salt, pepper or sugar if required.
Step 7

While still simmering, add the spinach and stir until wilted.