Spanish Chick Pea Soup with Spinach and Chorizo

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Sure to warm you up, this soup gets its kick from spicy Chorizo sausage and is perfect with a slice of PC Blue Menu Baguette. Substitute vegetable stock and omit chorizo for a meatless soup.

Tags: Intermediate, 20 Mins, Soups & Stews, Vegetables, President's Choice Blue Menu, Healthy Insider's Report 2011
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 35  minutes
Total: 55  minutes
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Additional Information


2 tbsp (25 mL) olive oil
½ cup (125 mL) chopped carrots
½ cup (125 mL) chopped celery
½ cup (125 mL) chopped onions
1 tbsp (15 mL) minced garlic
½ cup (125 mL) chopped PC Hot Spanish-Style Chorizo Sausage
1 can (19 oz/540 mL) PC Blue Menu Chickpeas , rinsed and drained
1 box (900 mL) PC Blue Menu Chicken Broth
1 can (28 oz/796 mL) PC Blue Menu Diced Tomatoes
4 cups (1 L) baby spinach
¼ tsp (1 mL) fine sea salt
1/8 tsp (0.5 mL) freshly ground black pepper


  1. In saucepan, heat olive oil over medium heat; cook carrots, celery, onions, garlic and chorizo for 10 to 12 minutes, stirring often, or until softened and golden. Stir in chick peas, chicken broth and diced tomatoes and juices. Bring to a boil. Reduce reheat to simmer. Cook uncovered for 20 minutes.
  2. Stir in spinach, salt and pepper. Cook another 5 minutes or until vegetables are tender.

Nutritional Information

Makes 8 servings Per serving:
120 calories, fat 5 g (1 g of it saturated), sodium 270 mg, carbohydrate 14 g, fibre 3 g, protein 6 g Low in Saturated Fat