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20 minute dinner recipes

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Chickpea, Chorizo & Spinach Soup


From EatingWell:  January/February 2014

Chorizo lends this Mediterranean-inspired spinach soup recipe a smoky paprika flavor, and since the chorizo is sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name.

4 servings, 1 3/4 cups each | Active Time: 30 minutes | Total Time: 55 minutes



  1. Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
  2. Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
  3. Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.


Per serving : 320 Calories; 14 g Fat; 4 g Sat; 7 g Mono; 23 mg Cholesterol; 36 g Carbohydrates; 15 g Protein; 7 g Fiber; 643 mg Sodium; 887 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 1/2 lean meat, 1 high-fat meat, 1 fat