Chickpea, Chorizo & Spinach Soup

Chickpea, Chorizo & Spinach Soup

9 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 4 ounces Spanish chorizo, cut into ¼-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
  • 4 medium cloves garlic, finely chopped
  • ½ teaspoon ground cumin
  • 1 cup canned crushed tomatoes or tomato puree
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can chickpeas, rinsed
  • ½ teaspoon paprika (regular sweet)
  • ¼ teaspoon smoked paprika
  • 4 cups baby spinach
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 320 calories; 14 g fat(4 g sat); 7 g fiber; 36 g carbohydrates; 15 g protein; 163 mcg folate; 23 mg cholesterol; 6 g sugars; 0 g added sugars; 4,288 IU vitamin A; 26 mg vitamin C; 126 mg calcium; 5 mg iron; 676 mg sodium; 887 mg potassium
  • Nutrition Bonus: Vitamin A (86% daily value), Vitamin C (43% dv), Folate (41% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3 vegetable, ½ lean meat, 1 high-fat meat, 1 fat

Reviews 9

January 19, 2018
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By: Cranky Frankie
Superb.. done without cumin and with veal tongue broth.. yum!
April 08, 2017
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By: Mel
Replaced chickpeas with black beans and a good dose of cayenne pepper to give it a kick. The soup was perfect.
February 21, 2015
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By: EatingWell User
hearty & healthy cold wether soup I substituted Andouille Sausage because I couldn't find Chorizo. I substituted White Beans for the Chickpeas because I prefer them. My Leeks were huge & I think the onion flavor is a bit over powering, but all in all this is a soup I enjoyed and will make again with further tweaks. Pros: easy & flavorful Cons: too much onion (Leeks)
February 18, 2014
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By: EatingWell User
I thought I was making a soup but this turned out to be a great chickpea stew. Very hearty and delicious. I followed the recipe. The only exception would be that it doesn't specify how many ounces of crushed tomatoes. Did I miss something? Otherwise, service it with crusty bread and red wine. Nice dinner.
January 26, 2014
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By: yuki
Great Flavor This soup was very flavorful and easy to make! I couldn't find the Spanish chorizo so I used the Italian salami instead. It turned out great! Pros: Easy,
January 20, 2014
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By: EatingWell User
Great, easy soup This turned out great as written! The only change I made was to use a chicken chorizo sausage instead of a regular chorizo sausage since. Paired well with the Whole wheat irish soda bread rolls as suggested in the magazine. Next time will have to try the recommended wine pairing.
January 15, 2014
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By: EatingWell User
Really different, nice smooth flavor I was iffy about this tasting like all the other tomato-based soups I make -- which end up tasting like a variation of minestrone. This was different and really, really good. I used the soft Mexican style sausage they warned against -- in fact, I used chicken chorizo from the Whole Foods counter. I just used one link for the whole soup and that was all it needed. I didn't want it to be super greasy from the sausage. Also, I used canned tomato sauce, not crushed tomatoes. That worked very well. Highly recommend the recipe! Pros: Comfort food, smooth textury, not too thin and brothy, but not thick or creamy either
January 12, 2014
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By: EatingWell User
Delicious flavors I made this last night. Used an onion because I had no leeks. This soup is slightly spicy, I doubled the smoked paprika and it was not overly spicy. The combination of flavors and textures was unique and worked beautifully. This would be a quick weeknight supper. Pros: Easy, short ingredient list. Cons: None
January 07, 2014
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By: EatingWell User
Healthy and delicious! I didn't think this would be as tasty as it was! Loved it! Pros: Easy to prepare!
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