I’ve been craving this Chilean Chickpea Soup with rice and chorizo for weeks. This year we had a frigid 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 I liked. I usually cook with Spanish chorizo, made 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. I recommend excellent meat and the perfect seasoning if you can get them.
In the end, I had to use Mexican chorizo, which is different but tasty. Beware that the Mexican chorizo often comes wrapped in plastic and not in the casing, so you have to remove the plastic.
In Chile, you can buy a cousin of the chickpea called Chícharo.
You may also be interested in the recipe: Roasted Salted Chickpeas.Print
- 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Stove cooked
- Cuisine: Chilean
- Serving Size:
- Calories: 384
- Sugar: 7.5 g
- Sodium: 878.6 mg
- Fat: 13 g
- Saturated Fat: 3.4 g
- Carbohydrates: 52.3 g
- Fiber: 7.9 g
- Protein: 15 g
Keywords: chickpea soup, chilean cuisine