Chickpea Soup with Chorizo Oil

You probably have everything you need to make this delicious soup right now. Except for chorizo. Go buy that, then come back and make this. Immediately.
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Chickpea Soup with Chorizo Oil

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.