Vegan Chickpea Soup with Chorizo
  • 2tablespoons olive oil
  • 1 package vegan chorizotry Tofurky
  • 1 oniondiced
  • 3cloves garlicminced
  • ½cup sofritohomemade or store bought
  • 1 carrotchopped
  • 1 large potatocubed
  • 2 stalks celerychopped
  • 1in chili in adobo
  • ½cup tomato sauce
  • 2teaspoons liquid smoke
  • 4cups vegetable broth
  • 4cups chickpeas
  • 1 bunch of spinachroughly chopped
  1. Heat oil in a medium stockpot over medium heat. Cook chorizo, onion, and garlic, until onion begins to soften.
  2. Add the sofrito, carrot, potato, celery, and chili; cook for about 5 minutes.
  3. Add the tomato sauce, liquid smoke, and broth and bring to a boil.
  4. Turn down to a simmer, and cook uncovered for about 15-20 minutes or until vegetables are tender.
  5. Add the chickpeas and cook for about 5 more minutes. Remove from heat and fold in the spinach.