Spanish Chickpea and Chorizo Soup

Rating: 5
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes

Yield: 5 servings
Spicy chorizo sausage joins forces with chickpeas, sweet potatoes and fresh baby spinach in this hearty, flavorful soup. A unique garnish of hard-boiled eggs and bacon (or ham) adds a salty richness for a super tasty Spanish twist.

Ingredients

• olive oil, for sauteing
• 1 pound fresh chorizo sausage links
• 1 large yellow or Spanish onion, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves of garlic, minced
• 2 big sweet potatoes, peeled and cubed
• 1 (14 ounce) can chickpeas, drained and rinsed
• 5 cups chicken broth
• 1 (14 ounce) can petite diced tomatoes
• 3 packed cups baby spinach,stems removed
• coarse salt and fresh ground black pepper
• extra virgin olive oil, for serving
• 2 hard-boiled eggs, grated on the large side of a box grater, for serving
• 2 ounces pata negra, Spanish ham, prosciutto or cooked bacon, finely chopped

Instructions

1. In a large soup or stock pot heat a tablespoon or two of olive oil over medium heat; add the
2. Chorizo links and cook - turning to brown them well on all sides. Remove to a cutting board.
3. Add 2 more tablespoons of oil to the pan along with the onions and celery, cook over medium-low heat 6-7 minutes; add garlic and saute until fragrant.
4. Add the sweet potatoes, chickpeas, broth and tomatoes with their juices. Slice the chorizo into 1/2-inch thick rounds and add to the pot. Season with salt and pepper. Bring to a simmer and cook 30 minutes. Taste and season with salt and pepper as needed.
5. Stir in spinach and cook 5-10 more minutes. Stir in a few tablespoons of extra virgin olive oil (preferably Spanish) and serve with grated egg and ham or bacon sprinkled over top.