What are the main ingredients in Chickpea & Chorizo Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Chickpea & Chorizo Soup?

Calories: 708, Carbs: 87 grams, Fat: grams, Protein: 36.4 grams, Sugar: 12.9 grams, Salt: 1915 grams

How do I prepare Chickpea & Chorizo Soup?

BUTTERY BUN: While the soup is simmering, halve the ciabattinis and spread butter (optional) or oil over the cut-sides. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. START THE SOUP: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Return the pan to the heat with the chorizo oil. When hot, fry the tomato paste, the onion & garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the drained chickpeas, the tomato passata, and 400ml of water. Simmer until slightly reduced, 8-10 minutes. ADD THE SWEET & ZESTY: When the soup is slightly reduced, add a sweetener (to taste), seasoning, and the lemon juice (to taste). GRAB A BOWL: Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the chopped parsley. Serve the toasted bread on the side. Get dunking, Chef!

What should be prepared from my kitchen to make Chickpea & Chorizo Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Chickpea & Chorizo Soup

Be the soup-er hero in the kitchen today, Chef, with this easy but oh-so-satisfying chickpea soup. With a tomato passata & vegetable stock base, this nourishing soup’s carefully selected ingredients bring the spice, salt, and sweet. Topped with crispy chorizo and sided with toasted ciabattini for you to slurp and savour away until satisfied!

Chickpea & Chorizo Soup

with toasted ciabattini bread & fresh parsley

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Ciabattini
Ciabattinis
Fresh Parsley
Garlic Flakes
Lemon Juice
NOMU Spanish Rub
Onion Flakes
Sliced Pork Chorizo
Tomato Passata
Tomato Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Return the pan to the heat with the chorizo oil. When hot, fry the tomato paste, the onion & garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the drained chickpeas, the tomato passata, and 200ml of water. Simmer until slightly reduced, 8-10 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabattini and spread butter (optional) or oil over the cut-sides. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
ADD THE SWEET & ZESTY
When the soup is slightly reduced, add a sweetener (to taste), seasoning, and the lemon juice (to taste).
GRAB A BOWL
Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the chopped parsley. Serve the toasted bread on the side. Get dunking, Chef!

Sliced Pork Chorizo - 50g
Tomato Paste - 10ml
Onion Flakes - 20g
Garlic Flakes - 10ml
NOMU Spanish Rub - 5ml
Vegetable Stock - 5ml
Chickpeas - 120g
Tomato Passata - 200ml
Ciabattini - 1
Lemon Juice - 10ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Return the pan to the heat with the chorizo oil. When hot, fry the tomato paste, the onion & garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the drained chickpeas, the tomato passata, and 400ml of water. Simmer until slightly reduced, 8-10 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabattinis and spread butter (optional) or oil over the cut-sides. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ADD THE SWEET & ZESTY
When the soup is slightly reduced, add a sweetener (to taste), seasoning, and the lemon juice (to taste).
GRAB A BOWL
Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the chopped parsley. Serve the toasted bread on the side. Get dunking, Chef!

Sliced Pork Chorizo - 100g
Tomato Paste - 20ml
Onion Flakes - 40g
Garlic Flakes - 20ml
NOMU Spanish Rub - 10ml
Vegetable Stock - 10ml
Chickpeas - 240g
Tomato Passata - 400ml
Ciabattinis - 2
Lemon Juice - 20ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Return the pan to the heat with the chorizo oil. When hot, fry the tomato paste, the onion & garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the drained chickpeas, the tomato passata, and 600ml of water. Simmer until slightly reduced, 12-15 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabattinis and spread butter (optional) or oil over the cut-sides. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ADD THE SWEET & ZESTY
When the soup is slightly reduced, add a sweetener (to taste), seasoning, and the lemon juice (to taste).
GRAB A BOWL
Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the chopped parsley. Serve the toasted bread on the side. Get dunking, Chef!

Sliced Pork Chorizo - 150g
Tomato Paste - 30ml
Onion Flakes - 60g
Garlic Flakes - 30ml
NOMU Spanish Rub - 15ml
Vegetable Stock - 15ml
Chickpeas - 360g
Tomato Passata - 600ml
Ciabattinis - 3
Lemon Juice - 30ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Return the pan to the heat with the chorizo oil. When hot, fry the tomato paste, the onion & garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the drained chickpeas, the tomato passata, and 800ml of water. Simmer until slightly reduced, 12-15 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabattinis and spread butter (optional) or oil over the cut-sides. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ADD THE SWEET & ZESTY
When the soup is slightly reduced, add a sweetener (to taste), seasoning, and the lemon juice (to taste).
GRAB A BOWL
Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the chopped parsley. Serve the toasted bread on the side. Get dunking, Chef!