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Tomato Chickpea Soup with Chorizo

Spanish chorizo gives this soup a wonderful depth of flavor.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
412 calories per serving


> 3.5 oz Spanish chorizo
> 2 onions
> 3 peppers (red, green, and yellow)
> 1 tsp ground cumin
> 1 (15 oz) can crushed, peeled tomatoes
> 1 (15 oz) can chickpeas
> 1 beef bouillon cube
> 1 baguette


Cut the chorizo into small cubes and onions into rings. Slice the peppers into strips.
Fry the chorizo 1 min. in a large pan without oil or butter. Add the onion, pepper and cumin. Cook on high heat, 4 min., stirring.
Drain and rinse the chickpeas. Add the tomato sauce, chickpeas, beef cube and 2 cups water. Stir well and cook 6 min. on medium heat.
Season with salt (in moderation) and pepper and divide the soup among 4 bowls. Serve with baguette.

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