1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar
PRINT TEXT SIZES A A A   

Chorizo and chickpea soup

Published by Today's Parent on 11/1/2011
Photo
Jim Norton
5/5
(9)
Add yours

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 250 g pkg chorizo sausages, diced
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 6 cups (1.5L) low sodium chicken stock
  • 796 mL can diced tomatoes
  • 540 mL can chickpeas, drained and rinsed
  • 2 large potatoes, peeled and diced
  • 1 tbsp (15 mL) chopped fresh thyme, or 1 tsp dried thyme leaves
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 8 cups (2 L) baby spinach leaves
  • 1/2 cup to 1 cup (125 mL to 250 mL) grated Parmesan cheese
Get protein, veg and a sprinkle of dairy — all in one kid-friendly bowl!

Directions

  1. Heat oil in a large heavy saucepan over medium heat. Add chorizo and cook, stirring frequently, until edges become golden, about 5 minutes. Add garlic and onion, and continue to cook, stirring frequently, until softened and beginning to brown, about 5 minutes.
  2. Add chicken stock, tomatoes, chickpeas, potatoes, thyme, salt and pepper; bring to a boil. Reduce heat to medium low and simmer, partially covered, until potatoes are tender, about 20 minutes. Gradually stir in spinach and simmer until it’s wilted and incorporated with other ingredients, 1–2 minutes.
  3. Ladle soup into bowls and sprinkle generously with Parmesan. Serve hot with some fresh crusty bread.
  • 382 calories
  • 20 g protein
  • 19 g fat
  • 35 g carbohydrates
  • 5 g fibre
  • 247 mg calcium
  • 4 mg iron
PRINT TEXT SIZES: A A A