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Meat, Meal soups and plant based

Chickpea and chorizo soup with toasted bread

Chickpea and chorizo soup with toasted bread is a hearty, Spanish inspired dish for 4 people, ready in 40 minutes, rated very easy, at about €2.40 per serving. The key is browning the chorizo dry first so it releases its red oil, which then flavors the onion and garlic cooked in the same pot.

Tonight, a little trip to Spain with a chickpea and tomato soup, flavored with chorizo, and toasted bread to dip in.

Chickpea and chorizo soup with toasted bread
Total time
40 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This is a thick soup, not a thin broth. Chickpeas give it body, tomatoes add a touch of tartness, and mild chorizo turns the whole pot a warm orange red. The oil it releases while cooking seasons everything else, and that's what separates this soup from an ordinary one.

It's the kind of dish to make on a weeknight when the fridge is nearly empty, since it relies on canned and pantry staples. Mon Chou likes to slot it into fall and winter menus, mostly for adults, since the chorizo can be a bit much for some kids.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Chicken bouillon cubeoften in the pantry 1
  • Olive oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Butcher

  • Mild chorizo 150 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Parsley 1 bunch

Bakery

  • Country bread 8 slices

Allergens Gluten, Celery

The step by step recipe

  1. Slice the chorizo into thin rounds and brown it in a pot with no added fat. 4 min

    The chorizo releases its own fat, don't add any.

  2. Add the chopped onion, garlic, and paprika, and let them cook in the chorizo fat. 5 min

    Paprika burns quickly, keep the heat low.

  3. Pour in the tomatoes, rinsed chickpeas, crumbled bouillon cube, and 2 cups of water, then let it simmer. 20 min

    Mash a few chickpeas to thicken the soup.

  4. Toast the bread slices in the oven or toaster, rub them with garlic, and drizzle with a little olive oil.

    Raw garlic grates easily against warm bread.

  5. Serve the soup very hot with chopped parsley, a turn of pepper, and the toasted bread.

    Make it the day before if you can, it tastes better the next day.

Our tips to get it right

  • Pick a mild chorizo that isn't too dry, it releases its red oil more easily in the pot.
  • Rinse canned chickpeas well under cold water, it removes the slightly metallic taste from the can liquid.
  • If the soup seems too thin at the end, let it simmer uncovered a few more minutes instead of adding flour.

The variations

  • Swap the chorizo for smoked bacon bits for a milder, less spicy version.
  • For a vegetarian version, skip the chorizo, double the paprika, and add a touch of smoked paprika to bring back that grilled flavor.
  • For kids, blend part of the soup smooth and serve the toasted bread on the side, without rubbing it with garlic.

What to serve it with

  • A drizzle of raw olive oil
  • A simple green salad
  • Olives as a starter beforehand

Storage

The soup keeps for 3 days in the fridge in a sealed container, and it's often better the next day. It freezes well for up to 2 months, without the toasted bread. Reheat it gently over low heat, adding a splash of water if it has thickened.

Questions about this dish

Can you use dried chickpeas instead of canned?

Yes, as long as you soak them overnight and cook them for about 1 hour before adding them to the soup. It takes longer, but the final texture is very close to using canned chickpeas.

What kind of chorizo works best in this soup?

A mild cooking chorizo, sliced or diced, works better than a hot or cured snacking chorizo. It releases more fat while cooking and keeps the soup from being too spicy.

Can this soup be made ahead of time?

Yes, it's actually recommended, since it tastes better made a day ahead as the flavors have time to blend. Reheat it gently the next day and toast the bread right before serving.

How do you thicken the soup if it stays too watery?

Mash a few chickpeas with a fork right in the pot near the end of cooking. This naturally thickens the soup without needing flour or cream.

How long does it take to make a chickpea and chorizo soup with toasted bread?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chickpea and chorizo soup with toasted bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chickpea and chorizo soup with toasted bread cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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