Creamy Chickpea Soup with Crisp Chorizo

Creamy Chickpea Soup with Crisp Chorizo
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 medium carrot, peeled and diced
  • 1 inner rib celery, diced
  • 2 tsp. chopped fresh thyme
  • 1 Tbs. sherry vinegar
  • 2 to 3 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • + 9 more ingredients
    • ¼ cup heavy cream
    • 1 tsp. kosher salt
    • 1 yellow onion, diced
    • 3 Tbs. extra-virgin olive oil
    • 1 cup dried chickpeas, sorted through and rinsed
    • 3 Tbs. thinly sliced fresh chives
    • 2 bay leaves
    • 1 clove garlic, minced
    • 10 oz. chorizo, cut into ½-inch dice

Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until th...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network