Hearty Spanish Chickpea & Chorizo Soup
Enjoy a deliciously hearty Spanish Chickpea & Chorizo Soup that combines vibrant flavors and wholesome ingredients. This one-hour recipe, crafted for a 6-quart pressure cooker, utilizes premium Spanish chorizo for a rich, smoky taste. The dish is packed with protein from chickpeas and enhanced by the freshness of escarole. Perfect for a cozy dinner or meal prep, this soup will satisfy your cravings while delivering a nutritious punch. And the best part? There’s no need to pre-soak the chickpeas, making it a quick and easy choice for any weeknight meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive Oil
1 tablespoon (None)
Onions
1 1/2 cups (Chopped)
Garlic Cloves
5 (Minced)
Spanish Chorizo
4 ounces (Diced)
Water
2 1/2 cups (None)
Reduced-Sodium Fat-Free Chicken Broth
2 1/2 cups (None)
Dried Garbanzo Beans
1 1/2 cups (None)
Bay Leaves
2 (None)
Escarole
6 cups (Chopped)
Sherry Wine Vinegar
1 tablespoon (None)
Kosher Salt
3/8 teaspoon (None)
Fresh Ground Black Pepper
1/2 teaspoon (None)
Crushed Red Pepper Flakes
1/4 teaspoon (None)
Instructions
1
Begin by heating a 6-quart pressure cooker over medium-high heat.
2
Once hot, add the olive oil and swirl it around to coat the bottom.
3
Add the chopped onions and sauté for about 3 minutes, or until they become translucent.
4
Introduce the minced garlic and diced Spanish chorizo, sautéing for an additional 2 minutes until fragrant.
5
Pour in 2.5 cups of water and the reduced-sodium chicken broth, followed by the dried chickpeas and bay leaves. Stir well to combine.
6
Secure the lid of the pressure cooker and bring it to high pressure over high heat. Once at pressure, adjust the heat to medium to maintain it steadily.
7
Cook for 1 hour, then remove from heat.
8
Use the quick release method to release the pressure according to your pressure cooker’s instructions, ensuring you keep hands and face away from the steam.
9
Once the pressure has released, carefully remove the lid, discarding the bay leaves.
10
Stir in the chopped escarole, sherry wine vinegar, kosher salt, black pepper, and crushed red pepper flakes. Mix until the escarole wilts, which should take just a minute.
11
Serve the soup hot, and enjoy a bowl filled with warming flavors and heartiness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Spanish Chickpea & Chorizo Soup.
What type of cooker is required for this soup?
This recipe is designed for a 6-quart pressure cooker.
Do I need to soak the chickpeas before cooking?
No, there is no need to pre-soak the dried chickpeas for this recipe.
How long does the soup cook under pressure?
The soup cooks for 1 hour at high pressure.
What kind of chorizo should be used?
The recipe calls for diced Spanish chorizo.
What greens are added to the soup?
Chopped escarole is added to the soup at the end.
What is the total number of ingredients in this recipe?
There are 13 ingredients in total.
How long should I sauté the onions?
Sauté the chopped onions for approximately 3 minutes until translucent.
When do I add the garlic?
Add the minced garlic along with the diced chorizo after the onions have sautéed for 3 minutes.
What liquids are used for the base of the soup?
The base uses 2.5 cups of water and 2.5 cups of reduced-sodium chicken broth.
How do I release the pressure from the cooker?
Use the quick release method according to your pressure cooker's specific instructions.
What should I do with the bay leaves after cooking?
The bay leaves should be discarded after the pressure has been released and the lid removed.
What type of vinegar provides the acidity in this dish?
Sherry wine vinegar is used to enhance the flavor.
How much olive oil is needed?
You need 1 tablespoon of olive oil.
Is this soup spicy?
It has a mild kick from 1/4 teaspoon of crushed red pepper flakes.
How many garlic cloves are in the recipe?
The recipe requires 5 minced garlic cloves.
Can I use this recipe for meal prep?
Yes, it is described as perfect for cozy dinners or meal prep.
How much escarole is included?
The recipe calls for 6 cups of chopped escarole.
What is the preparation for the chorizo?
The Spanish chorizo should be diced.
How long does it take for the escarole to wilt?
It takes just about one minute of stirring for the escarole to wilt in the hot soup.
What kind of salt is recommended?
The recipe specifically calls for kosher salt.
Is this a high-protein meal?
Yes, it is packed with protein from the chickpeas.
What is the role of the pressure cooker in this recipe?
It allows the dried chickpeas to cook thoroughly in just one hour without pre-soaking.
What type of black pepper should I use?
Freshly ground black pepper is recommended.
What are the main flavor profiles of this soup?
The soup is described as having vibrant, smoky, and warming flavors.
What is the first step of the instructions?
Begin by heating the pressure cooker over medium-high heat.
How many bay leaves are required?
The recipe requires 2 bay leaves.
Is the chicken broth full sodium?
No, the recipe specifies reduced-sodium fat-free chicken broth.
What is the amount of dried garbanzo beans needed?
You will need 1.5 cups of dried garbanzo beans (chickpeas).
How should the soup be served?
The soup should be served hot immediately after the escarole has wilted.