The process for making this soup is ridiculously simple and, of equal importance, versatile. Don’t like cilantro? Use parsley. Don’t have chorizo? Use Italian sausage and parsley with cannellini beans. Now, get cooking!

Time: 20 minutes

Serves: 4


300g fresh chorizo
950ml chicken stock
540ml can chickpeas – rinsed and drained
5g salt
10g cilantro – finely chopped


Place a pot on medium heat and add the chorizo. Cook, breaking apart until browned.

Add the remaining ingredients except the cilantro. Turn heat to high and bring to a boil. Reduce to simmer for ten minutes.

Remove from heat and stir in the cilantro.

Serve immediately.

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