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 spice, salt, and sweetness. Topped with crispy chorizo and sided with toasted ciabatta for you to slurp and savour away until satisfied!
Chickpea & Chorizo Soup
Chickpea & Chorizo Soup
with a toasted ciabatta roll & fresh parsley
Hands on Time: 20 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Chickpeas
- Ciabatta Roll/s
- Ciabatta Rolls
- 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)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
- Butter
START THE SOUP
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the 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. Fry the tomato paste, the onion and garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the Chickpeas, the tomato passata, and 200ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 8-10 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabatta roll/s and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the bun/s, 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 parsley. Serve the toasted bread on the side. Get dunking, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the 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. Fry the tomato paste, the onion and garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the Chickpeas, the tomato passata, and 200ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 8-10 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabatta roll/s and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the bun/s, 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 parsley. Serve the toasted bread on the side. Get dunking, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the 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. Fry the tomato paste, the onion and garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the Chickpeas, the tomato passata, and 600ml [800ml]|#7DA0D7 of water. Simmer until slightly reduced, 12-15 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabatta rolls and spread butter (optional) or oil over the cut-side. 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 parsley. Serve the toasted bread on the side. Get dunking, Chef!
START THE SOUP
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the 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. Fry the tomato paste, the onion and garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the Chickpeas, the tomato passata, and 600ml [800ml]|#7DA0D7 of water. Simmer until slightly reduced, 12-15 minutes.
BUTTERY BUN
While the soup is simmering, halve the ciabatta rolls and spread butter (optional) or oil over the cut-side. 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 parsley. Serve the toasted bread on the side. Get dunking, Chef!
Frequently Asked Questions
What is the preparation time for Chickpea & Chorizo Soup?
The preparation time for Chickpea & Chorizo Soup with a toasted ciabatta roll & fresh parsley is between 20 and 25 minutes.
What is the total time required to make Chickpea & Chorizo Soup with a toasted ciabatta roll & fresh parsley?
The total time required to make Chickpea & Chorizo Soup with a toasted ciabatta roll & fresh parsley is between 25 and 30 minutes.
How many servings does Chickpea & Chorizo Soup provide?
4 servings
What are the main ingredients in Chickpea & Chorizo Soup?
Chickpeas, Ciabatta Roll/s, Ciabatta Rolls, Fresh Parsley, Garlic Flakes, Lemon Juice, NOMU Spanish Rub, Onion Flakes, Sliced Pork Chorizo, Tomato Passata, Tomato Paste, Vegetable Stock
What is the nutritional information of Chickpea & Chorizo Soup?
Calories: 739, Carbs: 92 grams, Fat: grams, Protein: 38 grams, Sugar: 17.5 grams, Salt: 1926 grams
How do I prepare Chickpea & Chorizo Soup?
GRAB A BOWL: Bowl up a hearty helping of the soup. Garnish with the crispy chorizo and the parsley. Serve the toasted bread on the side. Get dunking, Chef! BUTTERY BUN: While the soup is simmering, halve the ciabatta roll/s and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. START THE SOUP: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the 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. Fry the tomato paste, the onion and garlic flakes, and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the stock, the chickpeas, the tomato passata, and 200ml [400ml]|#7DA0D7 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).
What should be prepared from my kitchen to make Chickpea & Chorizo Soup?
Chickpeas, Ciabatta Roll/s, Ciabatta Rolls, Fresh Parsley, Garlic Flakes, Lemon Juice, NOMU Spanish Rub, Onion Flakes, Sliced Pork Chorizo, Tomato Passata, Tomato Paste, Vegetable Stock
How many calories does Chickpea & Chorizo Soup have?
739 calories
How much fat content does Chickpea & Chorizo Soup have?
grams
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