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Chorizo and Chick Pea Soup


This Chorizo and Chick Pea Soup is great for the colder weather and is really quick to make. You want to use the dried, cured Chorizo, usually found on the deli counter of the supermarket. When you buy your chorizo check to see if it has a papery casing on, if it does just remove it by running a knife along the edge and peeling it off.

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  • 1 Red Onion
  • roughly diced
  • 2 Red Peppers
  • roughly diced
  • 2 Cloves of Garlic
  • peeled
  • 1/2 tspn Chilli Flakes
  • 1 tspn Thyme
  • 1 Tin of Chick Peas
  • 150g Chiritzo
  • cut to pound coin thickness
  • 600ml Chicken Stock
  • Zest of half a lemon


servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 25mins
Cost Average budget


Step 1

Chorizo and Chick Pea Soup - Step 1

Place the onion, pepper and garlic in a baking tray. Drizzle with oil and season. Put this into an oven preheated oven at 200c for around 15 minutes to soften.

Step 2

Chorizo and Chick Pea Soup - Step 2

Place the roasted onion, pepper and garlic and blend until smooth adding a little stock at a time. Add the thyme and lemon zest.

Step 3

Chorizo and Chick Pea Soup - Step 3

Heat a deep-sided pan and fry the Chorizo until just starting to colour and letting off its fat.

Step 4

Chorizo and Chick Pea Soup - Step 4

Then add the purée and chickpeas. Simmer for 10 minutes to reduce and thicken slightly.

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