Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilean Chickpea Soup

A comforting winter chickpea soup.

  • Total Time: 1 hour
  • Yield: 6

Ingredients

Units
  • 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

Instructions

  1. Chop the onions into small cubes.
  2. 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.
    sofrito
  3. Add the chopped onions, and cook for 5 minutes. Stirring often.
    Onion browning
  4. Add the garlic, the chorizo in pieces, the salt, the bay leaf, and the rice, stir well, and cook for 3 minutes.
  5. Add the broth. Cover and cook over medium heat for 10 minutes.
  6. Add the chickpeas and continue cooking for 5 more minutes.
    Chickpeas on a pot
  7. Taste, adjust the seasoning. Serve hot.
    Chilean Chickpea Soup
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: Stove cooked
  • Cuisine: Chilean

Nutrition

  • 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
  • Cholesterol: 17.6 mg

Keywords: chickpea soup, chilean cuisine