Chickpea, Chorizo and Spinach Soup

Name: Chickpea, Chorizo and Spinach Soup
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large yellow onion (12 ounces), halved and thinly sliced; 2 (15.5-ounce) cans chickpeas, rinsed and drained; 8 ounces Yukon Gold or russet potatoes, peeled or unpeeled, cut into 1/2-inch pieces; 4 ounces dry-cured Spanish chorizo, thinly sliced; 1 teaspoon freshly cracked black pepper, plus more as needed; 1/4 teaspoon fine salt, plus more as needed; 6 cups no-salt-added chicken broth; 5 to 6 ounces baby spinach

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Total: 45 minutes

Author : Ann Maloney

Ingredients

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3 tablespoons extra-virgin olive oil1 large yellow onion (12 ounces), halved and thinly sliced2 (15.5-ounce) cans chickpeas, rinsed and drained8 ounces Yukon Gold or russet potatoes, peeled or unpeeled, cut into 1/2-inch pieces4 ounces dry-cured Spanish chorizo, thinly sliced1 teaspoon freshly cracked black pepper, plus more as needed1/4 teaspoon fine salt, plus more as needed6 cups no-salt-added chicken broth5 to 6 ounces baby spinach

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Instructions

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Step 1

In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the chickpeas, potatoes, chorizo, pepper and salt. Then, add the broth.

Step 2

Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 20 to 25 minutes.

Step 3

Stir in the spinach and cook, until the leaves are fully wilted, about 1 minute. Remove from the heat, taste and season with additional salt and/or pepper, as needed.