Chickpea, Chorizo and Spinach Soup

Chickpea, Chorizo and Spinach Soup
Chickpea, Chorizo and Spinach Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounces Spanish chorizo, cut into 1/4-inch pieces

  • 1

    tablespoon extra-virgin olive oil

  • 3

    large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced

  • 4

    medium cloves garlic, finely chopped

  • 1/2

    teaspoon ground cumin

  • 1

    cup canned crushed tomatoes or tomato puree

  • 4

    cups low-sodium chicken broth

  • 1

    15-ounce can chickpeas, rinsed

  • 1/2

    teaspoon paprika (regular sweet)

  • 1/4

    teaspoon smoked paprika

  • 4

    cups baby spinach

  • 1/2

    teaspoon freshly ground pepper

Directions

Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat. Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes. Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes

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