Boar Chorizo & Chickpea Soup is a bold, rustic dish with Spanish flair — combining smoky, spiced chorizo made from wild boar, earthy chickpeas, and rich tomato broth infused with garlic, paprika, and a hint of sherry. It’s a one-pot wonder that’s deeply satisfying and perfect for a chilly evening.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrMain Ingredients
10 oz boar chorizo, sliced or crumbled (or substitute with Spanish-style pork chorizo)
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 medium carrot, diced
1 ½ tsp smoked paprika (pimentón dulce or picante)
½ tsp ground cumin
1 tbsp tomato paste
1 can chopped tomatoes
1 can chickpeas, drained and rinsed
3 ½ cups chicken stock or water
1 bay leaf
Salt & pepper, to taste
To Finish
2 tbsp chopped flat-leaf parsley
1 tbsp sherry vinegar (or red wine vinegar)
Optional: chili flakes, lemon zest, or extra virgin olive oil
Cook the Chorizo
1
In a heavy soup pot, heat olive oil over medium heat.
Add sliced or crumbled boar chorizo and cook for 5–6 minutes until browned and fat is rendered.
Remove half the chorizo for garnish and set aside.
Sauté the Aromatics
2
In the same pot, add onion, garlic, carrot, and bell pepper.
Cook for 6–8 minutes until soft and lightly caramelized.
Stir in paprika , cumin , and tomato paste . Cook for another 1–2 minutes to bloom the spices.
Build the Soup
3
Pour in the chopped tomatoes, chickpeas, and stock.
Add the bay leaf and return the remaining chorizo to the pot.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes , until flavors meld and broth thickens slightly.
Final Seasoning
4
Remove bay leaf.
Stir in sherry vinegar and chopped parsley.
Taste and adjust seasoning with salt, pepper, and optional chili flakes.
Serve
5
Ladle into warm bowls.
Top with reserved crispy chorizo, a drizzle of olive oil, or a sprinkle of lemon zest.
Serve with toasted rustic bread , garlic crostini , or warm flatbread.
Serving Suggestions
6
Pair with:
A glass of Tempranillo , Garnacha , or a smoky mezcal cocktail
A side of roasted vegetables , grilled halloumi , or stuffed piquillo peppers
Manchego cheese and olives for a Spanish-style appetizer
Variations
7
Add greens: Stir in chopped spinach or kale during the last 5 minutes.
Make it stew-like: Reduce liquid slightly and add diced potatoes.
Vegetarian version: Use plant-based chorizo and veggie broth, and double the chickpeas.
Ingredients Main Ingredients
10 oz boar chorizo, sliced or crumbled (or substitute with Spanish-style pork chorizo)
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 medium carrot, diced
1 ½ tsp smoked paprika (pimentón dulce or picante)
½ tsp ground cumin
1 tbsp tomato paste
1 can chopped tomatoes
1 can chickpeas, drained and rinsed
3 ½ cups chicken stock or water
1 bay leaf
Salt & pepper, to taste
To Finish
2 tbsp chopped flat-leaf parsley
1 tbsp sherry vinegar (or red wine vinegar)
Optional: chili flakes, lemon zest, or extra virgin olive oil
Directions Cook the Chorizo
1
In a heavy soup pot, heat olive oil over medium heat.
Add sliced or crumbled boar chorizo and cook for 5–6 minutes until browned and fat is rendered.
Remove half the chorizo for garnish and set aside.
Sauté the Aromatics
2
In the same pot, add onion, garlic, carrot, and bell pepper.
Cook for 6–8 minutes until soft and lightly caramelized.
Stir in paprika , cumin , and tomato paste . Cook for another 1–2 minutes to bloom the spices.
Build the Soup
3
Pour in the chopped tomatoes, chickpeas, and stock.
Add the bay leaf and return the remaining chorizo to the pot.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes , until flavors meld and broth thickens slightly.
Final Seasoning
4
Remove bay leaf.
Stir in sherry vinegar and chopped parsley.
Taste and adjust seasoning with salt, pepper, and optional chili flakes.
Serve
5
Ladle into warm bowls.
Top with reserved crispy chorizo, a drizzle of olive oil, or a sprinkle of lemon zest.
Serve with toasted rustic bread , garlic crostini , or warm flatbread.
Serving Suggestions
6
Pair with:
A glass of Tempranillo , Garnacha , or a smoky mezcal cocktail
A side of roasted vegetables , grilled halloumi , or stuffed piquillo peppers
Manchego cheese and olives for a Spanish-style appetizer
Variations
7
Add greens: Stir in chopped spinach or kale during the last 5 minutes.
Make it stew-like: Reduce liquid slightly and add diced potatoes.
Vegetarian version: Use plant-based chorizo and veggie broth, and double the chickpeas.
Boar Chorizo & Chickpea Soup
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