Ingredients

The following ingredients have 4 Servings
  • 1/3 pound fresh lamb or pork chorizo
  • 1/4 pound shiitake mushrooms, caps only, roughly chopped
  • Olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • One 15-ounce can chickpeas, drained
  • 4 cups beef broth
  • 2 tablespoons cider vinegar
  • Salt and freshly ground pepper, to taste

Instruction

  • Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot. Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms. Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well-browned.
  • Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.
  • At this point, you can pour off any extra chorizo fat, if you wish. (This will depend on the sausage; some will release a lot of fat — more than is desirable in a soup.)
  • Stir in the chickpeas and the beef broth. Bring to a simmer, then lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste. Add salt and pepper as needed.
  • Serve with fresh bread and a green salad.