Easy Garbanzo Bean Soup With Chorizo

Regardless of whether the cold winds are blowing or the sun is shining brightly outside, every day is ideal for preparing a hearty soup. Among the Spanish soup recipes, you have a multitude to choose from.

The garbanzo bean soup with chorizo is an amazing choice for any occasion thanks to its rich flavors and comforting warmth that embodies the spirit of Spanish comfort food at its finest.

To learn how to make it from scratch with some super helpful tips for storing, serving, and ingredient substitutions, you just have to continue reading this article.

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Pssst…!!?? You can’t get enough of Spanish chorizo recipes? Have a look at my other posts:

• Spanish lentil soup with chorizo

• Chorizo croquettes

• Chorizo Paella

Background of the Dish

The garbanzo bean soup with chorizo originated centuries ago in southern Spain, where it was created to obtain a soup that is delicious, full of nutrients, and has all the basic foods for a balanced diet, while also being affordable.

Other recipes that were created around the same time as this one are the Spanish bean soup with chorizo and the Spanish bacon bean soup, both are fantastic dishes from Andalusia, with some differences such as the use of bacon or the use of beans instead of chickpeas.

Today, you can find this soup in almost every restaurant in Andalusia, but you can follow this fantastic recipe and enjoy it in the comfort of your home, by yourself, or with your loved ones.

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Things You’ll Need for Garbanzo Bean Soup With Chorizo

To make this recipe for Spanish soup you will need vegetable broth, onion, bell peppers, garlic cloves, chorizo, and chickpea as the main ingredients. 

Similar to other Spanish soup recipes the only equipment that you will need is a large pot to cook the soup in.

Ingredients

• 6 cups (1.5l) vegetable broth
• 2 cans (400gr each) of cooked garbanzo beans
• 2 chorizo sausages
• 2 tablespoons olive oil
• 1 onion
• 3 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 can (400gr) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Chopped fresh parsley (optional, for garnish)
• Crusty bread (optional, for serving)

How to Make Garbanzo Bean Soup With Chorizo – Step by Step Guide

1. For the first step in this Spanish bean soup with chorizo recipe, you have to peel and chop the onion, and bell peppers into small pieces. Also, peel and mince the garlic cloves, and slice the chorizo. Set them aside.

2. After that, heat the olive oil in a large pot over medium heat. Then, you can add the onion and garlic and cook until they get soft and golden, for about 5 minutes.

3. Now, add the diced bell peppers and chorizo slices to the pot. Cook, stirring occasionally, until the chorizo gets golden and the peppers are tender, which will take 10 minutes.

4. As the vegetables of the chickpea and chorizo soup continue to cook, open the cans with cooked chickpeas, rinse, and drain them before using.

5. Then, stir in the garbanzo beans, diced tomatoes, vegetable broth, smoked paprika, ground cumin, salt and pepper. Bring the Spanish chickpea soup to a boil.

6. After that, you have to reduce the heat to low and let the chorizo soup simmer, uncovered, for about 25 minutes, stirring occasionally, to allow the flavors to meld together.

7. For the next step in this Spanish bean soup recipe, taste it and adjust the seasoning if needed.

8. The recipe is now ready. You have to serve the garbanzo bean soup with chorizo hot. As an optional step, you can garnish the Spanish chorizo soup with chopped fresh parsley, and with crusty bread for dipping.

Substitution of Ingredients

Something that we love about soup recipes with chickpeas, is that in general, they allow you to make some ingredient substitutions, which can cater to various dietary preferences or ingredient availability. 

When making this chickpea chorizo soup you can include other vegetables that weren’t listed, such as potatoes, carrots, spinach, kale, or zucchini. 

The fun doesn’t end there, you can also play with the flavor profile of this chorizo and bean soup recipe, by experimenting with different ingredients like saffron threads, or a splash of lemon juice, as it can brighten up the dish and add a refreshing zing.

If you want it to have a consistency similar to the Spanish chorizo stew, you can reduce the cups of broth to 4 in total, and simmer until you get a thicker finished result.

For those of you who love the flavor of the Spanish bean tomato soup, you can reach something similar in this recipe by adding 1/2 cup of tomato juice and 1 tablespoon of tomato paste to the ingredients.

Tips on Serving Garbanzo Bean Soup With Chorizo

The Spanish soup with chickpeas and chorizo is an amazing main dish that can be served for a cozy dinner or to delight yourself at lunch.

When it comes to the toppings for the chickpeas with chorizo soup, you can garnish each bowl with a dollop of creamy Greek yogurt or sour cream for a cool contrast to the spicy flavors.

A sprinkle of grated cheese, such as Manchego, parmesan, or sharp cheddar, provides an extra layer of richness that will take this garbanzo bean soup with chorizo to the next level. 

Besides that, you can copy some Andalusian classics like the gluten-free chicken noodle soup or the alphabet soup, and serve this soup with a portion of your favorite cooked pasta.

The Cuban garbanzo bean soup is a delicious and easy-to-make Spanish chickpea soup you have to try as well.

How to Store Garbanzo Bean Soup With Chorizo

The garbanzo bean soup with chorizo is in the category of authentic Spanish soup recipes that can be made ahead and stored for later, making it the perfect option for meal prep or busy weeknights when you need a quick and satisfying meal on hand. 

Once you finish preparing the recipe you have to allow the chorizo and chickpea soup to cool to room temperature, and then place it in a covered container (better if you can add plastic wrap on contact with the top so that it doesn’t form a crust).

Then, take the Spanish bean soup to the fridge and store it for up to 3 days, or in the freezer where it will last up to 2 months (add a label so you don’t go over that time).

Finally, you will be able to reheat the garbanzo bean soup with chorizo at the stove over medium heat, or in the microwave in 1-minute intervals, stirring from time to time to prevent the soup from burning.

Do you want to stock your freezer with soups so you have them ready for whenever you crave them? 

Then you have to check other of our Spanish soup recipes, like the Spanish leek and celery soup, the Spanish baked bean soup, or the Spanish pea soup.

Recipe Card: Garbanzo Bean Soup With Chorizo

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