I’ve been craving for weeks this Chilean Chickpea Soup, with rice and chorizo. This year we had an unusually cold and dark winter in Houston, and this soup warms you to the core. I delayed making them because I could not find the chorizo or sausage that I like. I usually cook with the Spanish chorizo, make it fresh at Central Market.
My butcher told me that they are having trouble receiving the condiments from Spain, I was impressed, I thought they used local seasonings. If you can get them, I recommend them: excellent meat and the perfect seasoning.
In the end, I had to use Mexican chorizo that is different, but tasty as well. Beware that the Mexican chorizo often comes wrapped in plastic and not in the casing, so you have to remove the plastic.
You may also be interested in the recipe: Roasted Salted ChickpeasPrint
A comforting winter chickpea soup.
- 2 medium onions
- 1 teaspoon cumin, dried oregano, paprika
- 2 cloves of garlic, finely chopped
- 1 bay leaf
- 3/4 cup of short rice
- 2 Spanish chorizo in pieces
- 1 liter of vegetable broth
- 4 1/2 cups cooked chickpeas (I used 3 cans of 450 grams each)
- oil, salt, and pepper
- Chop the onions into small cubes.
- In a large pot place 1 tablespoon of vegetable oil, heat over medium-high heat. Add the cumin, oregano, and paprika. Stir for 1 minute.
- Add the chopped onions, and cook for 5 minutes. Stirring often.
- Add the garlic, the chorizo in pieces, the salt, the bay leaf, and the rice, stir well and cook for 3 minutes.
- Add the broth. Cover and cook over medium heat for 10 minutes.
- Add the chickpeas and continue cooking for 5 more minutes.
- Taste, adjust the seasoning. Serve hot.
Keywords: chickpea soup, chilean cuisine