Chorizo, chickpea and potato soup

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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.

Your rating

Average rating

  • 5
(1 ratings)

Your comments


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

comments powered by Disqus

FREE Newsletter