Chickpea soup with shredded greens and chorizo

Ingredients

• 750 mlchicken stock
• 1onion, chopped and fried in a little olive oil
• 2 clovesgarlic, chopped
• 2 × 400 g tins, drainedchickpeas
• 1dried chilli
• 150 gspring greens, savoy cabbage or curly kale, shredded
• 4 sliceschorizo, shredded

Instructions

1. 1

   Add the chickpeas

   Put the drained chickpeas in a large pan with the fried onion and garlic. Pour in the chicken stock and add the dried chilli.

2. 2

   Cook the soup

   Cook for about 10 minutes, then stir in the shredded greens and cook for a further 3 minutes.

3. 3

   Serve with chorizo

   Spoon the soup into bowls and add the shredded chorizo.

What is chickpea soup with greens?

It is a simple, filling soup built from chickpeas, stock and leafy greens, with chorizo added for a rich, savoury finish. Chickpea soups are made in many food traditions; this version has a Spanish-inspired touch from the chorizo and dried chilli.

Using tinned chickpeas keeps the cooking time short, while the greens bring freshness and contrast to the soft pulses.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 26g protein, 26g carbs, 11g fat.

The chickpeas provide most of the carbohydrates and contribute protein, while the chorizo and olive oil supply much of the fat. Chicken stock and chorizo also contribute protein, though the balance depends on the products used. Pair a bowl with extra vegetables or salad for a more varied plate.

Why this ingredient combination works

Chickpeas: drained tinned chickpeas are ready to heat through and make the soup substantial without a long simmer.

Greens: spring greens, savoy cabbage or curly kale all work shredded; choose one and add it near the end so it keeps some texture.

Chorizo: adding it to the bowls gives each serving a concentrated savoury flavour.

Build the flavour base

Onion and garlic: the onion is fried with a little olive oil before the soup stage, so it is ready to join the chickpeas and stock. Chopped garlic goes in with it.

Chilli: one dried chilli adds a gentle background warmth as the soup cooks. Keep it whole for a subtler result, or break it open for more heat.

Get the greens right

Shred the greens into similarly sized pieces so they soften evenly. Stir them into the soup after the chickpeas have cooked for about 10 minutes.

Three minutes is the stated cooking time for the greens; they should be softened but not cooked down for too long.

A quick cooking schedule

The chickpeas, fried onion and garlic, stock and chilli cook together for about 10 minutes. The greens then need another 3 minutes, making this a practical option when time is short.

Have the greens shredded and the chorizo ready before you start, so the final stages are easy to manage.

Serving ideas

Serve the soup hot, with the shredded chorizo scattered over each bowl. Crusty bread makes a useful accompaniment for soaking up the stock.

For a more balanced meal, add another vegetable side or a simple salad, especially if you want more variety alongside the chickpeas and greens.

Recipe notes & tips

• Drain the chickpeas well before adding them to the pan.
• Shred the greens finely so they are easy to eat in a spoonful.
• Taste the stock before serving, as its saltiness varies by brand.
• Add the chorizo at the end as directed, so it remains distinct in the bowl.
• Use spring greens, savoy cabbage or curly kale according to what you have.

Variations

• Choose another green: swap in spring greens, savoy cabbage or curly kale, keeping the amount at 150 g.
• Adjust the heat: leave the dried chilli whole for less heat or break it open for more.
• Add bread: serve with crusty bread to make the meal more filling.
• Change the topping: use fewer chorizo slices for a milder finish.
• Make it meat-free: leave out the chorizo and use vegetable stock instead of chicken stock.

Common mistakes to avoid

• Skipping the draining: excess tin liquid can dilute the stock, so drain the chickpeas before cooking.
• Adding greens too early: they may become overly soft, so stir them in after the chickpeas have cooked for about 10 minutes.
• Using too much chilli: a whole dried chilli can still add heat, so avoid breaking it if you prefer a milder soup.
• Serving without tasting: stock can vary in saltiness, so taste the soup before it goes into bowls.
• Cutting the greens unevenly: large pieces take longer to soften, so shred them into similar-sized strips.

How to store

Cool leftovers promptly, then keep them in a covered container in the fridge for up to 3 days. Reheat until piping hot, stirring occasionally; add the chorizo when serving if you have kept it separate.

Frequently asked questions