Chorizo, Chickpea and Spinach Soup

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you, will have you enjoying your evenings without spending too much time cooking or cleaning!

This soup is amazing, I was looking to cook something full of flavor and this hit the spot, it’s a Jamie Oliver recipe and as usual I wasn’t disappointed and have cooked it quite a few times now.

 It is really simple to make, you do have a bit of chopping but it is worth it and it makes plenty so you will have some for lunch the next day as well.

The ingredients are great together, chorizo and chickpeas are a favorite combination of mine so are prawns and chorizo, which I think would also work well  in this soup. The spinach and tomato are very robust, and the chickpeas’ are lovely and creamy. It will even have those people who find soups a bit boring (like Chris) asking you to make it!!

At First I was a bit put off by the idea of grating boiled egg into it and almost skipped it but I am so glad I didn’t its amazing, it add’s a nice richness and really finishes the soup off. So if you are a little skeptical like me, give it ago and I promise you will love it. Apparently that is a very popular way to have your soup in South America and I am fully embracing it.

It’s not a pretty soup but what it lacks in looks it certainly makes up for in taste! I made a couple of changes to the recipe I skipped the ham and instead doubled the amount of chorizo i also added some halved new potatoes which work really well.

adapted from Jamie Oliver’s Recipe


  • Olive Oil
  • 3 chorizo sausages
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 celery stalks finely chopped
  • 600 grams of spinach, sliced
  • 8 tomatoes chopped and seeds removed
  • 1 14oz can of chickpeas drained and washed
  • 8 new potatoes, halved.
  • 5 cups of chicken stock
  • 3 boiled eggs
  • salt and pepper


Chop your chorizo and fry in a little olive oil over a medium heat for a few minutes, then add the celery, onion and garlic, reduce the heat, cover and cook for 15 minutes without removing the lid. When finished give it a stir and add your spinach, chickpeas, potatoes, tomatoes and chicken stock. Bring to the boil, reduce heat and simmer for 40 mins.

When that is done remove a third of the soup and blend it in a food processor then add it back into the pot, this thickens the soup. Add in 2 tablespoon of extra virgin olive oil, season with salt and pepper and give it a good stir. Spoon into bowls and grate some of your boiled egg on the top and enjoy.

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