Name: Chorizo, Shrimp and Chickpea Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 bunch scallions, white and light green parts roughly chopped (dark green parts separated); 3 cloves garlic; 3 stalks celery, roughly chopped; 3 carrots, roughly chopped; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 pound fully cooked chorizo (not dried), chopped; 1 pound red-skinned potatoes, diced; 1 15-ounce can chickpeas, undrained; 4 cups low-sodium chicken broth; Kosher salt and freshly ground pepper; 1 pound medium shrimp, peeled and deveined; 1/2 teaspoon smoked paprika

Directions

Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Photograph by Ralph Smith

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Chorizo, Shrimp and Chickpea Soup

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