Chickpea, Chorizo and Spinach Soup
This soup of chickpeas, chorizo and spinach is a meal in a bowl. In his cookbook “Simple,” Christopher Kimball says the recipe was inspired by the Portuguese sopa de grão de bico, or chickpea soup. Use Spanish dry-cured chorizo, not Mexican, for this dish. It delivers big flavor.
Storage: Refrigerate up to 4 days; freeze for up to 3 months.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion (12 ounces), halved and thinly sliced
- Two (15.5-ounce) cans chickpeas, rinsed and drained
- 8 ounces Yukon Gold or russet potatoes, peeled or unpeeled, cut into 1/2-inch pieces
- 4 ounces dry-cured Spanish chorizo, thinly sliced
- 1 teaspoon freshly cracked black pepper, plus more as needed
- 1/4 teaspoon fine salt, plus more as needed
- 6 cups no-salt-added chicken broth
- 5 to 6 ounces baby spinach
Directions
Step 1
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the chickpeas, potatoes, chorizo, pepper and salt. Then, add the broth.
Step 2
Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
Step 3
Stir in the spinach and cook, until the leaves are fully wilted, about 1 minute. Remove from the heat, taste and season with additional salt and/or pepper, as needed.
Substitutions
No chorizo? >> Use any pork sausage or vegan chorizo
Chickpeas >> White beans or black beans
