I’ve done a lot of soups on this food journey of mine. From the stock based ones to thick and creamy. The next one I’m going to tell you all about lies somewhere in the middle. It’s my Spanish chickpea, pumpkin and chorizo soup. It’s a special recipe for me and my family as my Abuelo used to make this for us. It’s the pumpkin part of the chickpea, pumpkin and chorizo soup that I think makes a huge difference.
Chickpea, pumpkin and chorizo soup
One of the things I love about this recipe is that it’s a combination of ingredients that you might not see paired together that often. There’s not many recipes that combine pumpkin and chickpea. Both bring such a heartiness to the dish and really thicken up the soup.
So, let’s chat ingredients!
Chickpeas
Well, obviously. For this one just tinned chickpeas are fine. Some recipes will call for dry chickpeas but I don’t think it’s necessary for this. And when you are short on time or don’t have 24 hours to soak dried chickpeas, tinned chickpeas work a treat!
Chorizo
This is such a game changer in this dish, and also where you can let your flavours come through. Chorizo comes in so many different varieties. You can add a kick with it if you get one with a bit of spice. They’re fatty and full of flavour. The dimension that chorizo brings to the dish is unmatched. As well as them being little pops of texture as well.
Pumpkin
A simple food but we treat it two different ways in this dish. First and foremost, it goes into that initial stock. I let it cook through and disperse all the tasty earthiness throughout the pot. It then is taken out and mashed and then mixed into the dish. We use the pumpkin to thicken the soup!
Earlier, when I said this dish is a mix of the creamy soups and the stock-based soups? This is why. The pumpkin is almost like the creamy element through it.
Saffron
Yes, that’s right – saffron! That magical spice that is so small yet brings so much flavour. Fresh saffron is available from most supermarkets and I really recommend this over the yellow powder in jars. It just has such a punchier, fresher and more distinct flavour.
Technique for chickpea, pumpkin and chorizo soup
It’s a simple recipe when broken down. It requires some knife work as you want to have those veggies finely diced – except, of course, the pumpkin.
The other step to not skip is to brown the chorizo first in the pan. This leaves the flavour of the meat to imbed itself into the rest of the stock and has that salty, umami flavour that you’re looking for. The fifth (and arguably most important) flavour profile!
And, that’s it! I’m passing on to you my treasured family recipe, and I hope that you learn to treasure it as well. You also can try my other soup recipes such as potato and leek soup, classic pumpkin soup or cauliflower soup
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Chickpea, pumpkin and chorizo soup
Ingredients
- 1/4 tsp saffron threads
- 260 g chorizo 9oz, diced
- t tbsp olive oil
- 2 carrots finely diced
- 1 brown onion finely diced
- 4 garlic cloves minced
- 1 tbsp smoked paprika
- 4 ripe tomatoes diced
- 250 g pumpkin peeled and quartered
- 1 L chicken stock
- 2 bay leaves
- 400 g tinned chickpeas 14 oz, drained
- 250 g baby spinach
- 1 tsp chilli flakes optional
- salt and pepper
Instructions
- Add the saffron threads to a small bowl and combine with a splash of hot water. Stir and leave to sit until ready to use.
- In a large pot on a high heat, bring the olive oil to heat and then add the chorizo. Fry for 2 minutes on each side or until caramelized and browned. Using a slotted spoon, remove the chorizo from the pot and set to the side. Ensure you leave all of the oils in the pot.
- Turn the heat to medium and add the carrot, onion and garlic. Fry for 7 minutes or until softened.. Using a wooden spoon, stir occasionally. Add the paprika to the pot and stir through for 2 minutes or until fragrant.
- Add the tomatoes to the pot and cook for an additional 5 minutes or until they have become soft and jammy. Add the pumpkin, saffron threads and water, chicken stock and bay leaves to the pot and stir through. Taste and season for salt and pepper.
- Bring to the boil then turn the heat to medium or until the soup is at a rapid simmer. Pop the lid on and leave to simmer for 30 – 40 minutes or until the pumpkin is soft enough to mash.
- Remove the pumpkin from the pot and mash up with a fork. Place the pumpkin back into the pot with the chickpeas, chorizo and spinach. Stir through and cook uncovered for a further 10 minutes or until the chickpeas are tender and the spinach has wilted.
- Serve with a sprinkling of chili flakes, if using.
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