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Photo of Chickpea, tomato and chorizo soup by WW

Chickpea, tomato and chorizo soup

Total Time
25 min
5 min
20 min
You got 25 minutes? Then you've got plenty of time to whip up this chuncky soup!


Olive oil

1 tsp

Brown onion

1 medium

Chorizo sausage

125 g, finely chopped

Smoked paprika

1 tsp

Canned diced tomatoes

400 g

Salt reduced chicken stock

2 cup(s), (500ml)

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g cans)

Fresh flat-leaf parsley

2 tbs


  1. Heat the oil in a saucepan over medium heat. Cook the onion and chorizo for 5 minutes or until golden. Add the smoked paprika and cook, stirring, for 1 minute or until fragrant.
  2. Add the tomato and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add the chickpeas and simmer for 5 minutes.
  3. Place half the soup in a blender and blend until smooth. Return to the saucepan with the remaining soup and heat over medium heat or until heated through. Serve topped with the parsley.


This recipe is freezer friendly