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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 100 g of chorizo, diced.
  • 100 g of smoked diced pancetta.
  • 2 sprigs of fresh rosemary, roughly chopped.
  • 1 small carrot, diced.
  • 1 potato, peeled and diced.
  • 1 stick of celery, roughly sliced.
  • 1 tbsp of flour.
  • 500 ml of chicken stock.
  • 2 handfuls of sliced curly kale.
  • 200 g chickpeas.
Pancetta, Chorizo & Chickpea Soup Pancetta, Chorizo & Chickpea Soup

Pancetta, Chorizo & Chickpea Soup

A good old hearty bowl of soup, perfect on a cold and wet day.


  1. Into a large pot pour in a good drizzle of oil. Followed by the chorizo, pancetta, carrots, potatoes, celery, the rosemary and season. Cook over a medium heat for 10 minutes.
  2. Mix in the flour and cook out for a couple of minutes. Then pour in the stock and bring to a boil.
  3. Leave the soup to simmer away over a low light for 10 minutes or till the veg is soft.
  4. Next, add the chickpeas along with the kale. Give that a couple of minutes so the peas warm-up and the kale wilts. Divide between 2 bowls and finish of with a drizzle of extra-virgin olive oil.
Pancetta, Chorizo & Chickpea Soup Pancetta, Chorizo & Chickpea Soup

Pancetta, Chorizo & Chickpea Soup

A good old hearty bowl of soup, perfect on a cold and wet day.

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 100 g of chorizo, diced.
  • 100 g of smoked diced pancetta.
  • 2 sprigs of fresh rosemary, roughly chopped.
  • 1 small carrot, diced.
  • 1 potato, peeled and diced.
  • 1 stick of celery, roughly sliced.
  • 1 tbsp of flour.
  • 500 ml of chicken stock.
  • 2 handfuls of sliced curly kale.
  • 200 g chickpeas.
  1. Into a large pot pour in a good drizzle of oil. Followed by the chorizo, pancetta, carrots, potatoes, celery, the rosemary and season. Cook over a medium heat for 10 minutes.
  2. Mix in the flour and cook out for a couple of minutes. Then pour in the stock and bring to a boil.
  3. Leave the soup to simmer away over a low light for 10 minutes or till the veg is soft.
  4. Next, add the chickpeas along with the kale. Give that a couple of minutes so the peas warm-up and the kale wilts. Divide between 2 bowls and finish of with a drizzle of extra-virgin olive oil.