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.
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.
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.
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.
Remove bay leaf.
Stir in sherry vinegar and chopped parsley.
Taste and adjust seasoning with salt, pepper, and optional chili flakes.
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.
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
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.
4 servings