Quick Chorizo & Chickpea Soup With Spinach

soup pot

It's official, folks, I'm on a soup bender.  More gross weather on Tuesday in Boston . . . cold, snowy, gray . . . what better soup weather?  Plus, I didn't know if D. was going to make it home in time for dinner, so I wanted something that would hold 'til he got home to eat.  I got inspired by a post on the Epicurious blog and 30 minutes later, I was sipping a bowl of hot, spicy goodness.  After he got home and ate, D. said that "this one is even better than the bean and barley one the other night . . . ."  This one is a helluva lot faster, for sure.  Enjoy!

Chorizo & Chickpea Soup With Spinach

2 T. extra virgin olive oil
1 onion, diced
4 cloves of garlic, minced
12 oz. pre-cooked chorizo sausage (such as Welshire Farms or Niman Ranch), halved lengthwise and cut into 1/2-inch slices
1 can chickpeas with their liquid (remember, Eden Organics  has no BPA)
3 c. diced tomatoes (Pomi in the tetra pak has no BPA)
1.5 c. strained tomatoes
6 c. low sodium chicken stock
1 t. cumin
1 t. oregano
1 T. red wine vinegar
Several (5 or 6 or to taste) large handfuls of baby spinach
Kosher salt and freshly ground black pepper to taste
Freshly grated sharp cheddar cheese for serving


Heat the olive oil in a stockpot or large Dutch oven over medium heat.  Add the onions and saute until they're translucent.  Add the garlic and saute just until fragrant, about 2 minutes.  Add the chorizo and stir.  Add the chickpeas, diced and strained tomatoes, chicken stock, cumin and oregano, stirring to combine.  Bring to a boil, then reduce heat to low and simmer for 10 minutes.  Remove lid, add vinegar and salt and pepper to taste.  Add spinach, stirring to wilt.  Serve with grated cheddar on top. Great with a crusty loaf of bread to help sop up the spicy broth.

Serves 4.