It is COLD! We came back from visiting my family in southern California for Christmas and were met with subzero temperatures. We are expecting -40 degrees Fahrenheit wind chills soon. A bit cooler than the 80 degree Christmas Day weather we enjoyed on the beach near Laguna Beach, California.
Going through the mail after being out-of-town, I read through the January/February 2014 issue of Eating Well. I subscribe to a few different food magazines and I like many of the recipes in Eating Well. I saw this recipe and, given the weather, I had to try it. For me, there is a need for soup when the weather gets cold. The recipe is part of a Soup & Bread article, so I will post the bread recipe paired with this soup too. This is my version, based on what we had at home.
Chickpea, Chorizo & Spinach Soup
4 ounces Spanish chorizo, cut into 1/4 inch pieces (see note)
1 tablespoon olive oil
1 medium sweet onion, chopped
4 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 1/2 cups crushed tomato purée
4 cups chicken broth (or vegetable broth)
1 29-ounce can chickpeas (garbanzos), drained
1/2 teaspoon paprika
1/2 teaspoon smoked paprika (pimentón)
4 cups baby spinach
1/2 teaspoon ground black pepper
Cook the chorizo in a large pot over medium heat until it begins to brown. If you are using vegan/vegetarian chorizo, add a tablespoon of olive oil to the pot. Once browned, set aside to drain on paper towels.
Using the oil in the pan, add the onion and cook (over medium heat) until soft. Add the cumin and garlic. Stir and cook for 1-2 minutes. Add the tomatoes. Cook for 2 minutes and add the broth, chickpeas (garbanzos), and the sweet and smoked paprika. Bring to a boil and then reduce the heat to a simmer and cook for 20 minutes.
Add the baby spinach, and stir until the spinach has wilted. And serve.
Note: You can use vegan chorizo and vegetable broth to make this soup vegan. I have posted a recipe for vegan chorizo here.