I was hunting for chickpea recipes a while ago to help me eat more lean protein, and I tried this one. I did not like the result. Then I ate some the following day, and it was delicious! The flavors just needed to marinate more. I took the recipe and cut it in half, because I was making an other giant vat of soup in parallel. This is a nice hearty one for winter, I made a pot on Sunday for the rest of the week.
Chickpea and Chorizo Soup
(originally from The Kitchn)
makes about 1 quart
6 ounces chorizo sausage, sliced
1/2 large white onion, chopped and thinly sliced
2 stalks of celery, chopped
6 cloves garlic, minced
1 tablespoons fresh thyme, minced
1/2 can chickpeas, drained and rinsed
1/2 can cannellini beans, drained and rinsed
2 cups chicken broth
1/4 cup white wine
2 teaspoons olive oil
Salt and pepper
1. Film a heavy pan lightly with olive oil and put over medium-high heat, about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.
2. Optional step: eat 2 deliciously crunchy slices!
3. Pour a little more olive oil into the pan and turn heat to medium. Add the onions and celery and cook for about ten minutes, or until soft.
4. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.
5. Add the broth and white wine and bring to a boil. Lower to a simmer and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving. I recommend waiting until the next day to eat, once the flavors are melded.
Novelty Rating: 2 of 5
Soup is soup is soup is soup. The novelty lies in how much richer the flavors taste the next day, or how many slices you can resist eating after step 1 and finding out if you still have any left for the actual soup.
Likelihood of Repeat: 65% I kind of just want to fry up more chorizo and munch on it, although that’s not nearly as healthy as making it into soup with vegetables. So crunchy!
Lesson learned: feeling very grateful to live in the Pacific Northwest, where you can still wander outside to harvest some fresh thyme out of the not-quite-frozen herb box.