Chick Pea and Chorizo Soup (Garbanzada)

Serves 6
Prep time: 10 min.
Total time: 40 min.

The key ingredient in this hearty, satisfying soup: GOYA® Chorizo. Its smoky paprika, chile and garlic flavors permeate the broth and are soaked up by the chickpeas. And with just 10 minutes of prep time, all you have to do is turn down the flame and relax.

2 tbsp. GOYA® Extra Virgin Olive Oil

1 package (7 oz.) GOYA® Chorizo (4 chorizos), cut into ¼" slices

½ cup GOYA® Sofrito

2 tsp. GOYA® Minced Garlic

½ cup GOYA® Tomato Sauce

1 packet Sazón GOYA® without Annatto

2 cans (15.5 oz. each) GOYA® Chick Peas, drained and rinsed

1 packet GOYA® Powdered Chicken Bouillon

GOYA® Adobo with Pepper, to taste

1.

Heat oil in a medium saucepan over medium heat. Add the chorizo and cook until the fat is rendered and the chorizo is browned, about 7 minutes. Add the sofrito and garlic; cook until fragrant and heated through, 1 minute. Add the tomato sauce and sazon; bring to a boil. Pour in 2 cups water, chick peas and bouillon. Bring chick pea mixture to a boil. Reduce heat to low and simmer until flavors come together and mixture is slightly reduced, about 30 minutes. Season with adobo.

Cooking tip from LA COCINA GOYA®:
In a hurry? Try our GOYA® Chick Peas in Sauce – tender chick peas, seasoned to perfection. Simply slice and sear the chorizo as indicated in the recipe, add 2 cans (15 oz. each) of the prepared chickpeas and 1 can filled with water. Bring the mixture to a boil, and serve with warm, crusty bread for dinner in a pinch!