Spanish Chickpea and Chorizo Soup

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 2 tbsp olive oil
  • 150 g chorizo, finely chopped
  • 1 onion, peeled, halved, finely diced
  • 1 clove garlic, crushed
  • 2 slicks celery, finely diced
  • 75 g baby spinach
  • 8 (1 kg) fresh tomatoes, deseeded, roughly diced
  • 2 x 410g cans chickpeas, drained
  • 1L (4 cups) Campbell’s Real Stock - Chicken 


  1. Heat olive oil in a large saucepan over medium- high heat, add chorizo and cook for 5 minutes, or until golden. Add onion, garlic, and celery, cook over a low heat for 3 minutes. Add spinach, tomatoes, chickpeas and Campbell’s Real Stock. Bring to the boil, lower the heat and simmer for 20 minutes, stirring occasionally.

  2. Remove 1/3 of the soup and puree in a food processor. Pour back into the pot, season with salt and pepper and serve. 


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