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Chickpea, Chorizo and Spinach Soup

Chickpea, Chorizo and Spinach Soup

By Rose HattabaughDecember 15, 2021

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

This hearty, simple meal in a bowl was inspired by Portuguese sopa de grão de bico. The name translates, quite plainly, as “chickpea soup,” but the dish might also include various types of vegetables, different meats and even pasta. We lean on Spanish dry-cured chorizo to provide big flavor here—it infuses the broth with its smoky, garlicky, paprika-forward intensity—so don’t use fresh Mexican chorizo in its place.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 1

    large yellow onion, halved and thinly sliced

  • 4

    ounces Spanish chorizo, thinly sliced

  • 8

    ounces Yukon Gold OR russet potatoes, unpeeled, cut into ½-inch cubes

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • Kosher salt and ground black pepper

  • 6

    cups low-sodium chicken broth

  • 5

    ounce container baby spinach

In a large pot over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Stir in the chorizo, potatoes, chickpeas and 1 teaspoon pepper, then add the broth. Bring to simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 20 to 25 minutes.

Stir in the spinach and cook, stirring, until the leaves are fully wilted, about 1 minute. Off heat, taste and season with salt and pepper.

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