Garbanzo Soup with Chorizo and Smoked Paprika
Garbanzo Soup with Chorizo and Smoked Paprik From preparation to the plate, this recipe takes around 30 minutes. It will be a hit at your Autumn event.
In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 minutes.
Drain the chorizo on paper towels.
In a food processor, puree half of the chickpeas with the water until smooth.
In a soup pot, heat the olive oil until shimmering.
Add the carrots, onion and garlic, cover and cook over moderate heat until softened, about 5 minutes.
Add the chorizo, tomato paste, pimentn and cayenne and cook, stirring, for 1 minute.
Add the beef stock and sugar along with the whole and pureed chickpeas and bring to a boil. Simmer over moderate heat until the vegetables are tender, about 10 minutes. Ladle the garbanzo soup into deep bowls and serve with crusty bread.