DECEMBER – Spanish Chorizo and ChickPea Soup

DECEMBER – Spanish Chorizo and ChickPea Soup

Spanish Chorizo and Chickpea Soup




1 tbsp Olive oil

125g chorizo, diced

1 onion, peeled and finely diced

2 celery stalks, finely chopped

2 cloves garlic, peeled and crushed (optional)

2 x 400g tins chopped tomatoes

1 x 400g tin chickpeas

1 litre chicken stock

20 lengths of dried spaghetti broken into 1 inch pieces

250g spinach chopped or baby spinach left whole (optional)

Salt & pepper




  • Heat the olive oil in a large saucepan and add the diced chorizo
  • Cook for 1-2 minutes until the oils are released then add the chopped onion, celery and garlic (if using)
  • Cook on a gentle heat with the lid on until the onion is completely cooked (about 8-10 minutes)
  • Add the chickpeas with their liquid, chopped tomatoes, stock and spaghetti
  • Season and bring to the boil
  • Simmer for about 20 minutes until the chickpeas and spaghetti are cooked
  • While the soup is still simmering add the spinach and cook for 1 minute


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