Spanish Chorizo and chickpea soup – sometimes the best inspiration begins with leftovers.
This soup was born from a serendipitous combination. I couldn’t resist the beautiful whole cured chorizo sausage hanging at the market like a jewel in the spotlight, but I didn’t need it all for the taco dinner planned that evening. It meant leftovers that I was absolutely determined to use.
Unlike its Mexican cousin, Spanish chorizo is a dry-cured sausage—firm, rich and flavored with pimentón. It’s a smoky Spanish paprika that gives it a signature red hue and deep flavor. Spanish chorizo ready to eat right out of the casing, like salami, making it ideal for slicing into a soup. There it gently releases its oils and spices into the broth with each simmering minute.
The humble chickpea plays a central role in this dish. It’s underappreciated in many American kitchens but a cherished staple throughout Spain, North Africa, the Middle East, and India. Earthy and mild, chickpeas bring a creamy texture and subtle nuttiness that perfectly complements the spicy chorizo and bright, acidic tomatoes.
But here’s a twist that brings it all together – cabbage. Lightly wilted in the simmering pot, it adds just the right amount of sweetness and crunch, grounding the bold flavors into something soulful and satisfying. It’s a rustic touch that makes the soup feel both nourishing and indulgent.
For this recipe, I used Chorizo Rioja, a blend spiced with both sweet and smoked paprika, garlic, and oregano—an aromatic profile that sings when paired with tomatoes and legumes. It perfumes the entire pot, infusing every bite with the warmth of the Iberian sun and the bold character of Spanish cuisine.
Best of all? This soup is deceptively simple. From start to finish, it comes together in under an hour—even if you take your sweet time, sip some wine, or put on a favorite playlist while it bubbles away.
It made a deeply satisfying lunch. And dinner. And honestly, I wouldn’t mind having it again tomorrow.
I hope you’ll enjoy it as much as I do—because when soup is this good, I’m always happy to say: More Soup For You!
Let’s make Spanish Chorizo and Chickpea Soup
Add the water and chicken bouillon cube to a heavy bottom pot over medium heat. Crush the bouillon cube and stir. Add the tomatoes, chorizo and stir. Drain and rinse the chickpeas and add it, red pepper and garlic to the tomatoes. Stir and bring to a simmer for 30 minutes.
Add the cabbage, cover the pot and raise the heat to medium high and simmer for 6-8 minutes until the cabbage becomes tender. Adjust the seasoning if necessary and stir
Serve with crusty french bread Print
Spanish Chorizo and Chickpea Soup
Chorizo Rioja and chickpeas in a spicy tomato broth with cabbage
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 5 oz spanish hard chorizo -diced
- 2 cups water
- 14 oz can diced tomato
- 1 can chickpeas (gerbanzo beans) – drained and rinsed
- 1/4 small green cabbage – shredded
- 2 cloves garlic – minced
- 1 big pinch red pepper flakes
- 1 cube chicken bouillon
- Salt to taste
- 1 loaf crusty rustic bread
Instructions
- Add the water and chicken bouillon cube to a heavy bottom pot over medium heat. Crush the bouillon cube and stir. Add the tomatoes and stir.
- Drain and rinse the chickpeas and add it, the chorizo, red pepper and garlic to the tomatoes. Stir and bring to a simmer for 30 minutes.
- Add the cabbage, cover the pot and raise the heat to medium high and simmer for 6-8 minutes until the cabbage becomes tender. Adjust the seasoning if necessary and stir
- Serve with crusty french bread