Recipe by Alexa Weibel
- Makes about 5 cupsServings
2 cans (about 15 oz. each) chickpeas, rinsed
3 cups chicken stock
1/2 cup finely chopped white onion
1 clove garlic, chopped
1/2 tsp. granulated onion
1/2 tsp. dried oregano
7 tbsp. olive oil
1/2 cup finely chopped dried chorizo
1/2 tsp. smoked paprika
Blend: In a blender, puree the first 6 ingredients and 3 tbsp. oil.
Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season. In a small skillet, heat the remaining 4 tbsp. oil, the chorizo, and paprika over medium until the chorizo is crisp, about 2 minutes.
Serve: Drizzle the chorizo and oil over the soup.