Chickpea and chorizo ​​soup is a frugal and warming meal

Chickpea and chorizo ​​soup is a frugal and warming meal

Around this time of year, I start to miss the holiday vibe. I sang carols, watched It’s a Wonderful Life, decorated the tree and baked my cupcakes.

Don’t get me wrong, I dig the happiest season ever with rituals of pleasure and spiritual joy, and I celebrate Christmas all the way until Epiphany or Twelfth Night on January 6th.

But come the new year, I often find myself longing for solitude — time to recharge, regroup, and prepare my body and mind for a fresh start.

Get the recipe: Chickpea, chorizo ​​and spinach soup

For me, it’s also appropriate to do a bit of austerity due to the holiday hype. This is especially true when it comes to food. That’s why making an easy, nutritious soup that will warm me up on a cold evening sounds so appealing.

There’s a reason why we reach for soup, hot cocoa, tea, or a cozy blanket when we’re looking for ways to comfort ourselves. Our brains associate warm feelings with actual physical warmth, according to a study published in the journal PLOS ONE. When we wrap our hands around a bowl of warm soup, we actually feel more positive about ourselves and others.

Chickpea, chorizo ​​and spinach soup is the perfect solution if you want a frugal and uncomplicated way to put a little warm food in your belly.

“The best recipes are actually simple,” says Christopher Kimball, founder of Milk Street magazine and a Boston cooking school, in the introduction to his latest cookbook, which he calls Simple. He says the recipe, which is just one of a wonderful collection of one-pot recipes, was inspired by Portuguese chickpea soup.

To prepare it, fry the onions and leave them to gain a little color and sweetness. Then add the chickpeas, potato chunks, chorizo ​​slices – be sure to use dried Spanish foods – and the broth, and simmer until the potatoes are tender. (Try vegetarian chorizo ​​or make tofu chorizo, if you prefer.)

Just before serving, add fresh spinach and cook until the leaves wilt, and you have a big-flavored, filling dinner in a pot.

And perhaps best of all, the soup freezes well. I doubled it so we could eat it for a few nights, then froze it in batches for quick meals on busy nights. Just knowing that soup exists gives me peace of mind as I look forward to the new year in all its complexity, unknown, and potential.

As Kimball points out, “The world is complicated, so we celebrate simple living through cooking.”

Get the recipe: Chickpea, chorizo ​​and spinach soup

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