Chorizo, chickpea and potato soup

(1 ratings)
Chorizo chickpea soup
Chorizo chickpea soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This quick and easy stewy soup is surprisingly filling, plus the low cost ingredients make it great value if you're feeding a crowd. Winter comfort food doesn't get much better than these combination of flavours; the deeply smoked paprika and fiery chilies in the Spanish pork chorizo give the soup a real kick, that's subtly offset by the creaminess of the chickpeas and potatoes (make this soup even spicier by adding a sprinkling of dried chilli flakes). If you've got time on your hands then use dried chickpeas and soak them in a bowl of cold water overnight.


  • 1 tbsp olive oil
  • 100g chorizo, cut into small chunks
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 x 400g can of chickpeas, drained and rinsed
  • 500g potatoes, diced
  • 750ml chicken stock
  • Small bunch parsley, leaves only

For an authentic Spanish finish garnish the soup with chopped boiled eggs.


  1. Heat the olive oil in a large saucepan then add the chorizo pieces and fry for 2 minutes. Next add the onion and garlic and allow to cook for 5 minutes, stirring frequently.
  2. Lastly add the chickpeas, potatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, checking that the potatoes are tender. Season to taste.
  3. Ladle the soup into bowls and serve garnished with parsley.

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  • 5
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A lovely filling soup, that`s not too hard on the budget.

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