Chickpea, Chorizo & Spinach Soup

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Chickpea, Chorizo & Spinach Soup
Rating: 4.11 stars
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.
Ivy Manning
total:
55 mins
Servings:
4
Chickpea, Chorizo & Spinach Soup

Ingredients

Directions

  • 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.

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  • 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.

  • Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.

Nutrition Facts

Serving Size: 1 3/4 cups
Per Serving:
320 calories; protein 14.6g; carbohydrates 35.7g; dietary fiber 6.9g; sugars 6.2g; fat 13.9g; saturated fat 4.1g; cholesterol 23.3mg; vitamin a iu 4287.9IU; vitamin c 26mg; folate 163.2mcg; calcium 126.3mg; iron 4.7mg; magnesium 83.5mg; potassium 887.3mg; sodium 676mg; thiamin 0.3mg.
Exchanges:

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

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 10/19/2021
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