Spanish Chick Pea Soup
Submitted by joych
Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minSmoky chorizo, a meaty ham hock, and plump chickpeas walk into a pot. What comes out is pure Spanish comfort in a bowl.
This rustic soup builds layers of flavor fast. Garlic and onions sauté in olive oil, then chorizo and ham hock render their smoky, porky fat into the broth. Chickpeas, carrots, tomato sauce, and a bay leaf simmer until everything is tender and the kitchen smells incredible.
Ready in 30 minutes, feeds 6, and tastes like it’s been bubbling on the stove since morning.
Chef Tips
- Use Spanish-style chorizo (cured and firm) rather than Mexican chorizo (raw and loose) for the right texture in this soup.
- If your ham hock is on the bone, pull the meat off after cooking and stir it back into the soup for extra substance.
- A drizzle of good olive oil and a squeeze of lemon on each bowl right before serving lifts the whole thing.
- This soup gets thicker and better overnight. Make a double batch for easy leftovers.
Ingredients
Directions
Heat olive oil in a 6 quart pan and sauté garlic and onions until tender but not browned.
Add ham and chorizos or sausage and cook about 5 minutes.
Add remaining ingredients and cook, covered, until carrots and chick peas are tender.
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