Chickpea and Chorizo Soup With White Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chickpeas are one of the most nutritious legumes - and they're cheap! This recipe is from Goya. Ingredients:
2 tablespoons extra virgin olive oil |
4 fresh garlic cloves, minced |
7 ounces chorizo sausage, cut into 1/4-inch slices |
1 (8 ounce) can tomato sauce |
1 small onion, minced |
1 teaspoon sazon goya seasoning |
2 (15 1/2 ounce) cans chickpeas, drained and rinsed |
2 1/2 cups water |
1 teaspoon chicken bouillon powder |
1 teaspoon adobo seasoning |
2 cups rice, cooked |
Directions:
1. In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
2. Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
3. Serve with hot, freshly cooked rice.
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