Chorizo, chickpea and potato soup Recipe

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5 min


35 min

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


  • 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.

  • 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.

  • Ladle the soup into bowls and serve garnished with parsley.

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

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