Chickpea Soup With Chorizo And Garlic Recipes

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CHORIZO AND CHICKPEA SOUP

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 1-1/2 quarts.

Number Of Ingredients 7



Chorizo and Chickpea Soup image

Steps:

  • Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

CHORIZO & CHICKPEA SOUP

Sizzling Chorizo & chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 7



Chorizo & chickpea soup image

Steps:

  • Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
  • Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium

400g can chopped tomato
110g pack of chorizo sausage (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpea , drained and rinsed
1 chicken or vegetable stock cube
crusty bread or garlic bread, to serve

CHORIZO, SHRIMP AND CHICKPEA SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chorizo, Shrimp and Chickpea Soup image

Steps:

  • Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
  • Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
  • Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
  • Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated)
3 cloves garlic
3 stalks celery, roughly chopped
3 carrots, roughly chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound fully cooked chorizo (not dried), chopped
1 pound red-skinned potatoes, diced
1 15-ounce can chickpeas, undrained
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 teaspoon smoked paprika

CHICKPEAS AND CHORIZO

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11



Chickpeas and Chorizo image

Steps:

  • Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
  • Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
  • Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
  • Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

CHICKPEA SOUP I

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14



Chickpea Soup I image

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

CHICKPEA SOUP WITH CHORIZO AND GARLIC

Make and share this Chickpea Soup With Chorizo and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h21m

Yield 6 serving(s)

Number Of Ingredients 15



Chickpea Soup With Chorizo and Garlic image

Steps:

  • In a large pot, heat oil over medium heat.
  • Add onion, carrot, celery, and zucchini; saute until softened, about 6 minutes.
  • Add chorizo, garlic, and thyme; saute, breaking up chorizo with the back of a wooden spoon, until no longer pink, about 5 minutes.
  • Add stock, tomato paste, and paprika; bring to a simmer.
  • Add chickpeas and simmer until heated through, about 10 minutes.
  • Season with salt and pepper.
  • Ladle into heated bowls and garnish with parsley.

Nutrition Facts : Calories 710.4, Fat 42.8, SaturatedFat 13.1, Cholesterol 73.8, Sodium 1956.1, Carbohydrate 48.7, Fiber 7.9, Sugar 6.7, Protein 32.7

1/4 cup olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 zucchini, chopped
1 lb fresh chorizo sausage, casings removed
3 tablespoons finely chopped garlic
1 teaspoon dried thyme
6 cups chicken stock or 6 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon paprika
2 (15 ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons minced fresh flat leaf parsley

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