Chorizo and Chickpea Soup Recipe

To get the most flavour from this soup it is essential to use real chorizo sausage. Forget using the cubed chorizo so often sold in supermarkets, it lacks the full taste. We fry our chorizo for a short time but this is by no means essential. If you don't fry your chorizo more of the fat will stay in the meat rather than spread through the chickpeas.

Chorizo is often served with beans of various types in Spanish cooking and chickpeas suit this dish very well. If you want to try other readily available beans then give butter beans a try. They absorb the chorizo flavour well but can break up in the soup making it slightly thicker.

If spicy food is your preference then chorizo and chickpea soup can be spiced up with the addition of a few chilli flakes. Add these when you add the tomatoes.

 Preparation Time:    Cooking Time:  
 How Difficult Easy  Freeze?   Yes (see cook's notes)

4 starter soups



How Much
Chorizo 100g / 3Żoz

Large can (400g / 14oz)

Chopped tomatoes

Large can (400g / 14oz)

Spinach 100g / 3Żoz
Sweet (bell) red pepper 1
Olive oil Half a tablespoon
Sweet paprika (pimenton) ż teaspoon
Vegetable stock cube 1

This soup can be served either as a starter (four portions) or as a main meal (two to three portions). If serving as a main meal it goes very well with crusty bread and a tomato salad.

The soup can be frozen as it is although freezing it without the spinach and then adding it 90 seconds before serving will let that green colour shine through much better.

1 Large frying pan


Remove the skin from the chorizo then slice into small chunks (see pictures below or video).

Cut the red pepper into quarters, remove the pith and seeds. Slice into strips and then cut into small cubes.


Add the olive oil to a large frying pan on a medium heat.

Now add the chopped chorizo and sweet pepper. Fry for ten minutes turning the ingredients every minute or so to stop them from sticking to the base of the pan.


Pour in the tomatoes, the chickpeas and half a can (chickpea can) of water. Add the sweet paprika and stir the ingredients well.

Cook the ingredients for eight more minutes stirring every couple of minutes.


Now sprinkle the spinach into the soup and stir it until wilted. This will take about a minute and a half.


Serve the chorizo and chickpea soup into warmed bowls. Serve with crusty bread and a tomato salad.

The soup goes well with Spanish beer or a Rioja red wine.

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