Andalusian Chickpea Soup with chorizo, paprika and saffron


Andalusian Chickpea Soup with chorizo, paprika and saffron

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tips ~


2 tablespoons olive oil

1 onion, chopped

3 stalks celery, chopped, leaves reserved

1 large carrot, chopped

2 garlic cloves, chopped

250g chorizo, skinned, halved then cut into 1 cm slices

400g canned chickpeas, drained

1.75 litres chicken stock

¼ teaspoon paprika

125g spinach, tough stalks removed and leaves coarsely chopped

¼ teaspoon saffron threads, bruised in a mortar

Parmesan cheese, shaved to garnish


  • Heat the oil in large saucepan and add the onion, celery and carrot.
  • Gently sauté the vegetables until tender.
  • Add the garlic, chorizo, chickpeas, stock and paprika.
  • Bring to the boil, reduce the heat and simmer for about 10 minutes.
  • Add the spinach and celery leaves and simmer for 15 minutes.
  • Add the saffron and clean out the mortar using a little of the stock. Add to the saucepan and simmer for another 5 minutes.
  • Serve hot in warmed bowls as a main course lunch. Add shavings of parmesan if using. This soup is very filling, but serve some good crusty bread alongside if your guests are very hungry.