Scrumptious Spanish chickpea & chorizo soup
I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 150 g iberico chorizo sausage, finely chopped
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 sticks celery, finely chopped
- 500 g fresh spinach, washed and chopped
- 8 fresh tomatoes, deseeded and roughly chopped
- 410 g good-quality tinned cooked chickpeas, drained
- 1.3 litres organic chicken stock
- sea salt
- freshly ground black pepper
- 55 g quality pata negra, Spanish ham or prosciutto, finely chopped
- extra virgin olive oil
- 2 free-range eggs, hard-boiled