This Spanish Chickpea and Chorizo Soup Is Pure Comfort in a Bowl

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika + ground pork

Turkey sausage reduces fat while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without extra cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro offers a fresh flavor, while green onions are cost-effective.

Peel and chop some potato and carrots into small pieces.

Add chopped potato and carrots to a bowl.

Chop onion and add it to the bowl.

Use 150 g of chorizo; you can use a spicy kind if you like.

Add chorizo to a cold pan and bring the heat up to cook it without oil.

Once the chorizo starts to release fat, add minced garlic and fry for about 30 seconds.

Transfer the mixture into a slow cooker.

If not using a slow cooker, fry the vegetables in a normal soup pan instead.

Rinse the canned chickpeas before adding them to the slow cooker.

Put the lid on the slow cooker and cook on high for about 3 hours.

After cooking, blend the soup with a hand blender for a smooth consistency, if desired.

Garnish with chopped parsley and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary