Chickpea Soup with Chorizo by Chef Edgardo Noel 🇵🇷

Chickpea chorizo soup

We’re continuing the chickpea series, and today I’m bringing you another recipe from my friend, Chef Edgardo Noel, taken from his first cookbook La Cocina del Nieto 1. This Chickpea soup has that Boricua flavor that always transports me back to the island.

We used his signature garlic and sofrito, which you can find fresh at Thrifty Specialty Produce & Meats, along with all the ingredients to make this dish at home.

Ingredients:

• ¼ lb chopped chorizo (113 g)

• ¼ lb chopped salchichón (113 g)

• 1 oz chopped onion (30 g)

• 1 clove garlic, crushed – we used Chef Edgardo Noel’s garlic (available at Thrifty)

• 1 tbsp Chef Edgardo Noel’s sofrito (available at Thrifty)

• 1 oz chopped peppers (30 g)

• 1 tbsp all-purpose flour

• 1 medium potato, diced

• ¼ lb pumpkin (calabaza), diced (113 g)

• 1 cup cooked chickpeas (170 g)

• 3 cups chicken or vegetable broth (710 ml)

• Cilantro, to taste

• Paprika, to taste

Salchichas Argentinas de Thrifty

Instructions:

1. In a pot over medium heat, sauté the chorizo and salchichón in a little oil for 2 minutes.

2. Add the onion, garlic, sofrito, and peppers and cook for 3 more minutes.

3. Stir in the flour and cook for another minute.

4. Add the remaining ingredients and cook for 10 minutes.

5. Lower the heat and simmer for another 10 minutes, or until the potatoes are tender and the soup thickens.

This is a chickpea soup full of authentic Puerto Rican flavor, thanks to the fresh ingredients from Thrifty Specialty Produce & Meats and the sazón of Chef Edgardo Noel.

Stay tuned for the next recipe in this chickpea series!

Ajo y Sofrito Edgardi Noel