Thursday, February 24, 2011

Garbanzo and Chorizo Soup

Last week I was basking in the sun, while sipping tropical drinks on a beautiful sandy beach in Mexico. Today I'm nursing a miserable cold! Ughhh....
Last night I was in the mood for a nice bowl of soup, and luckily I had all the ingredients at home. This is one of my favorite soup recipes, it's easy, fast and delicious. Serve with warm crusty bread and a nice glass of vino, yum!

Garbanzo and Chorizo Soup
6 servings

1  med. link of chorizo(5 ounces),
    casing removed, halved lengthwise and thinly sliced crosswise
2  15.5 oz cans chickpeas, drained
1/2 c. water
1/4 c. extra virgin olive oil
1  med. onion, finely chopped
1  garlic clove, minced
2  med. carrots, peeled, halved lengthwise and thinly sliced
3  tbsp. tomato paste
1  tsp. pimentón (smoked Spanish paprika)
4  c. beef stock/broth (low-sodium)
1  tbsp. chopped fresh parsley

In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 min. Drain the chorizo on paper towels, set aside.

In a food processor, puree 1 can of the chickpeas with the 1/2 c. of water until smooth, set aside.

In a soup pot, heat the olive oil, add the onions, carrots and garlic, cover and cook over medium heat until softened, about 5 min. Add the chorizo, tomato paste, pimentón and cook, stirring for 1 min.
Add the beef stock along with the whole and pureed chickpeas and bring to a boil. Simmer over medium heat until the vegetables are tender, about 15 min. Ladle soup into bowls sprinkle with fresh parsley and serve with crusty bread. Bon appétit!

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Emil said...

Yummo. We'll have to try this for sure!

carol j ward(yogamama) said...

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