Vegan Chorizo Chickpea Soup
Savor the robust flavors of this filling plant-based stew, a hearty blend of spicy MorningStar Farms® Chorizo Crumbles, tender chickpeas, and vibrant roasted red peppers, simmered to perfection with a medley of spices and leafy greens. Whether served as a warming meal on its own or as a part of a larger spread, it's sure to satisfy with its rich, smoky essence.
Ingredients
- 1 12 ounce pack Morningstar Farms® Chorizo Crumbles
- 2 tablespoons extra-virgin olive oil
- 1 white or yellow onion, finely chopped
- 2 garlic gloves, finely chopped
- 1 teaspoon paprika, sweet
- 1/2 teaspoon paprika, smoked
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon crushed red chili
- 1 teaspoon kosher salt
- 2 15 ounce cans chickpeas, drained
- 2 roasted red peppers, peeled, seeded and diced
- 3 cups vegetable stock or water
- 2 cups leafy greens (kale, chard, spinach torn or chopped into bite-size pieces)
Directions
1. Pour the oil into a soup pot or Dutch oven and place over medium heat.
2. Add the onion and garlic. Cook until the onion is softened, stirring frequently.
3. Stir in the MorningStar Farms® Chorizo Crumbles and cook 2-3 minutes.
4. Stir in the paprika, smoked paprika, crushed red chili, black pepper and salt to coat the spices in the oil.
5. Add the drained chickpeas, roasted red peppers and broth or water to the pot and bring to a simmer. Cook, covered, 20 minutes. Adjust the heat to medium-low if it starts to boil.
6. Stir the greens into the hot stew to wilt the greens. Serve in bowl topped with garnishes – sour cream, grated Cojita cheese and cilantro.
7. Additional Notes:
a. To roast red bell peppers, put the whole pepper on a hot BBQ grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week.
b. Add cooked small pasta shells or couscous to the stew.
c. If you prefer a thicker texture, scoop out some of the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend in the pan.
