(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Kitchen Table Kibitzing 10/12/2026: Spanish Chickpeas with Chorizo [1] ['Wafflehacker Aka Joshhacks'] Date: 2026-10-12 Good evening, Kibitzers! Boy, do I have a soup recipe for you. I know it’s not cool enough for soup according to some people (I can’t relate, all year is soup weather to me), but this is one to at least file away for winter. It’s not quite as frugal as some of the recipes I’ve shared recently, since it includes pricier Spanish chorizo, but I think you’ll find that it’s worth the expense. This recipe came from Spain on a Fork (click for the original recipe), but as I usually do, I reworked it a bit to make a bigger batch and to use dry beans. Albert never lets me down with his recipes, but he truly outdid himself with this one. This will be a repeat recipe, for sure. Here is the accompanying Spain on a Fork video, if you want to see, and my modified recipe is below. Ingredients 1/2 cup olive oil 4 slices baguette 12 cloves garlic (4 cloves left whole and 8 cloves minced) 1/4 cup Italian parsley, finely chopped 8 oz Spanish chorizo, cut into rounds 1 large onion, chopped 2 Tbsp sherry vinegar 2 tsp smoked paprika 1 15-oz can crushed tomatoes 1 lb dry garbanzo beans, cooked, drained, and liquid reserved 2 cups chicken stock (or enough to equal 4 cups including reserved bean liquid) 2 bay leaves Salt and black pepper to taste Directions Heat olive oil in a Dutch oven over medium heat. Add the baguette slices and whole garlic cloves and fry until browned (being careful not to burn). Remove the baguette slices and garlic and set aside. Chrislove In the same Dutch oven with the same oil, add the sliced chorizo until browned. Remove and set aside. Chrislove Add the onion to the same oil and cook until tender, about 10 to 15 minutes. Chrislove Add the minced garlic and cook for a couple of minutes. Add the sherry vinegar and smoked paprika. Then, add the crushed tomatoes and cook until thickened, about 10 minutes. Chrislove Add 4 cups of liquid, between the reserved bean broth (I had about 2 cups of bean broth) and chicken stock. I just used water and seasoned it with some Better Than Bouillon chicken base. Add the cooked chickpeas and bring to a simmer. Chrislove In the meantime, using a mortar and pestle, pound the baguette slices, whole garlic cloves, and Italian parsley (with a pinch of salt) into a paste. Chrislove Once the soup comes to a simmer, add the paste to the soup. Simmer for 10 minutes, at which point it should be thickened. Add the reserved chorizo slices, season to taste with salt and black pepper, and enjoy! Chrislove I ate mine with rice. This is such a delicious soup, and the vinegar comes through in the most delightful of ways (imo). I highly recommend! I’ll definitely be making it again and again. Chrislove What’s on your mind (or plate) this evening? 🫖 💭 🥂 🍽️ ☕ [END] --- [1] Url: https://www.dailykos.com/stories/2026/10/12/800111482/community/kitchen-table-kibitzing-10-12-2026-spanish-chickpeas-with-chorizo/ Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/