Categories: Main Dish, Pork, Soup

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 zucchini, chopped
• 1 lb fresh chorizo sausage, casings removed
• 3 tablespoons finely chopped garlic
• 1 teaspoon dried thyme
• 6 cups chicken stock or 6 cups vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh flat leaf parsley

Directions

1. In a large pot, heat oil over medium heat.

2. Add onion, carrot, celery, and zucchini; saute until softened, about 6 minutes.

3. Add chorizo, garlic, and thyme; saute, breaking up chorizo with the back of a wooden spoon, until no longer pink, about 5 minutes.

4. Add stock, tomato paste, and paprika; bring to a simmer.

5. Add chickpeas and simmer until heated through, about 10 minutes.

6. Season with salt and pepper.

7. Ladle into heated bowls and garnish with parsley.

Email to a friend | Print this recipe | Back