Smokey Chickpea Chorizo Soup is a hearty one-pot meal perfect for damp, chilly fall or winter days. This will warm your hearts and your stomachs and needs nothing more than some good bread. Add a salad and you have a veritable feast.
The texture of the soup is creamy but it comes from pureeing the veggies with an immersion blender. So the rich flavor and texture is actually healthy. And while the soup can be a bit spicy, the level of heat is all within your control. And did I mention that there is also kale?
The most difficult part of this recipe is remembering to soak your chickpeas the night before. In the winter, my husband and I love to spend Sundays snuggled at home with our beautiful, sweet cat. It’s the perfect day for making a big pot of soup or stew that will last all week for lazy lunches or dinners. While the soup slowly simmers, we will work on a crossword puzzle or two or just listen to some good music while we read. Somehow it’s even better if we can have some snow or rain while we are toasty and comfy with each other inside. And, of course, a fire crackling completes the picture.
The Magic of Sundays
The Smokey Chickpea Chorizo Soup only requires a minimum of prep and then you are pretty free to spend those 2.5 hours while it gently bubbles away in any pursuit that you choose. If you are feeling particularly virtuous maybe a workout is in order. Then again, Sundays are great days for watching a game. Buy a crusty country bread or make Socca.
This recipe makes a large quantity. And while I am happy to have it for lunch all week, you can also freeze the soup if it is more than you want. Better yet, invite some friends over to share this. You can thank me later.
The original recipe stemmed from a Bon Appetit October 2019 post by Carla Lalli Music. After reading the reviews and the recipe, I decided to make a number of changes.
Recipe
Yield: About 10 to 12 servings
Ingredients
1 pound dried chickpeas, soaked to cover for 8 hours or overnight
4 quarts of water
1 Tablespoon kosher salt
1 Tablespoon bouillon (I like Better than Bouillon chicken or vegetable)
2 very large carrots, coarsely sliced
1 large onion, peeled and coarsely chopped
1 head of garlic, with cloves separated and peeled
1 smoked turkey leg or wings or a smoked ham hock (I prefer turkey)
1/4 cup EVOO
1/2 teaspoon crushed red pepper flakes or to taste
1/4 teaspoon ground turmeric
1 rounded teaspoon ground cumin
1 teaspoon smoked Spanish paprika
Freshly cracked black pepper
A good chunk of Parmesan rind (Optional)
1 large bunch of curly kale, leaves torn from the stems
7 to 8 ounces of Spanish chorizo, thinly sliced (I prefer “original” style, but you can also buy “picante” which is spicier. I did not need to go any further than my local grocery store to find this.)
Directions
Drain your chickpeas after they have soaked. Place them in a large stockpot (9 quarts, if possible) with the 4 quarts of tap water. Season with 1 Tablespoon of salt and bring to a boil over high heat. Cook, skimming any foam that rises to the surface for about 20 minutes. Reduce the heat to medium-low and bring to a simmer.
While you are waiting for the water to boil, prepare your veggies. Once the liquid has been skimmed of foam, add in all of the veggies EXCEPT for the kale. Add in the seasonings, bouillon, Parmesan rind, if using and smoked turkey. When the liquid has returned to a simmer, cover the pot and cook for 2.5 hours.
Turn off the heat and using tongs, remove the turkey or ham hock to a cutting board. Fish out the Parmesan rind, if using. Using a slotted spoon, scoop out about two+ cups of the chickpeas and set aside. Don’t worry if a few veggies fall in. Using an immersion blender, blend the mixture left in the pot until smooth. (If you don’t own an immersion blender, BUY ONE! Mine was a gift from my son and daughter-in-law and it is now a cherished and essential piece of kitchen equipment. I don’t know how I managed without one. Fortunately, they are easy to come by and inexpensive. They also don’t take up much room, which is good because I have a small kitchen.)
By now the turkey should be cool enough to handle. Using your clean hands, strip the meat from the bones, cartilage and skin. If you use a turkey leg, there will be a fair amount of meat, but there will only be a small amount with the wings or ham hock. Add the meat back to the pot along with the whole chickpeas that you had set aside. You can make the soup ahead up to this point.
When you are ready to serve the soup, add the chorizo (which is fully cooked and only requires heating) and the kale. Return the soup to a simmer and cook for about 15 minutes more. Honestly, it’s difficult to over-cook this as long as it is on a low heat. The soup just gets better each day.
