Name: Chickpea & Chorizo Soup with Orzo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Cuisine: Soup
Ingredients: 200g (7oz) chopped tomatoes; 250ml (1 cups) vegetable stock; 50g (1.7oz) chorizo sausage, peeled and sliced into 1cm pieces and then halved; 60g (2oz) tinned chickpeas, drained and rinsed (around 1/4 standard can); 50g (1.7oz) orzo; 25g (1 cup) shredded kale; 1 tsp sweet paprika

Question 1

How do you make it?

Accepted Answer

This is ridiculously easy to make. One pan, less than 10 minutes of prep and 8 minutes of cooking time. Simply add the tomatoes and stock into a pan and bring to a simmer. Add the rest of the ingredients and cook for 8 minutes and you're done!

Question 2

Can you make it in advance?

Accepted Answer

This is best made fresh, and since most of the ingredients don't require much prep (other than opening tins and a tiny amount of chopping) there isn't a huge benefit in pre-prepping anyway. 

If you do have leftover or want to take it to work with you then you definitely can - but the orzo might be a little more on the 'softer' side.

Question 3

How many calories are in it?

Accepted Answer

This chickpea & chorizo soup has 550 calories and is quite a substantial meal. It contains a healthy dose of carbs from the chickpeas and orzo, protein from the chorizo and some healthiness from the tomato and kale. 

Chorizo is also quite a 'fatty' sausage, but extremely flavoursome - a little goes a long way. If you want to reduce calories and fat then you could halve the amount.

Question 4

What kind of chorizo should I use?

Accepted Answer

This is based on using Spanish dry-cured chorizo. You may also find Mexican chorizo (especially if you are based in the US). You can absolutely use this instead, however, fry it for a few minutes before adding it to the soup.

Chickpea & Chorizo Soup with Orzo

Description

Ingredients

Instructions

Notes

Nutrition