Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chickpea, Chorizo and Spinach Soup
This hearty, simple meal in a bowl was inspired by Portuguese sopa de grão de bico. The name translates, quite plainly, as “chickpea soup,” but the dish might also include various types of vegetables, different meats and even pasta. We lean on Spanish dry-cured chorizo to provide big flavor here—it infuses the broth with its smoky, garlicky, paprika-forward intensity—so don’t use fresh Mexican chorizo in its place.
6
Servings
45 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
1
large yellow onion, halved and thinly sliced
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
June 17, 2023
Delicious nutritious soup
I soaked and boiled my own garbanzos (shame on you milk street!), and used hot Italian sausage, it was delicious! Healthy too!
August 5, 2022
Family Favorite
I make 2 batches of this every week; one for the day and one for freezing portions for my family to reheat during off meal times. I made two adjustments. We use Italian mild chicken sausage instead of chorizo which is spicy for my youngest. I also thicken the broth with a flour slurry towards the end which makes it feel a bit heartier. Great healthy meal in one pot.
January 12, 2023
Mild
Not bad, but not that flavorful.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Quick and easy but seems a little flat. Finishing with a splash of vinegar and drizzle of spanish olive oil helps.