Spanish Chickpea and Chorizo Soup
- olive oil, for sauteing
- 1 pound fresh chorizo sausage links
- 1 large yellow or Spanish onion, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves of garlic, minced
- 2 big sweet potatoes, peeled and cubed
- 1 (14 ounce) can chickpeas, drained and rinsed
- 5 cups chicken broth
- 1 (14 ounce) can petite diced tomatoes
- 3 packed cups baby spinach,stems removed
- coarse salt and fresh ground black pepper
- extra virgin olive oil, for serving
- 2 hard-boiled eggs, grated on the large side of a box grater, for serving
- 2 ounces pata negra, Spanish ham, prosciutto or cooked bacon, finely chopped
- Produce
- Baby spinach (3 packed cups)
- Celery (1 stalk)
- Chickpeas (1 (14 ounce) can)
- Garlic (4 cloves)
- Sweet potatoes, big (2)
- Tomatoes, petite (1 (14 ounce) can)
- Yellow or spanish onion, large (1)
- Meat
- Chorizo sausage, fresh links (1 pound)
- Canned Goods
- Chicken broth (5 cups)
- Cooking & Baking
- Olive oil (1)
- Olive oil, extra virgin (1)
- Salt and fresh ground black pepper, coarse (1)
- Refrigerated
- Eggs, hard (2)
- Other
- 2 ounces pata negra, Spanish ham, prosciutto or cooked bacon, finely chopped
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Published December 5, 2012 (2 months ago).
54 people saved this recipe.
