Now that it’s finally beginning to look like winter in Los Angeles, it’s time to break out the comfort soups. I cannot begin to tell you how excited I am to see rain this winter, not only because of the severe drought we’re in but also because that means I actually get to wear my winter jackets! Last year was a complete disappointment with 80 degree days in the middle of December. Everyone says Los Angeles weather is the best, but I like my year to have at least a summer and a winter, not summer all year long. That being said, now that it’s getting a bit chilly in my house, I’m cooking up a hearty chickpea stew with spinach and Portuguese sausage. What can be better than wrapping yourself up in a soft blanket, watching trashy tv and eating a hot bowl of this soup? Nothing I say, nothing.chickpea stew with spinach and sausagechickpea stew with spinach and sausagechickpea stew with spinach and sausage

Serves 4


Chickpea soup with spinach and sausage

45 minTotal Time

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  • 2 tbsp olive oil
  • 11 ounces Portuguese sausage, sliced 1/4 inch thick
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 red bell peppers, diced
  • 14 oz canned diced tomatoes or fresh
  • 1 tsp paprika
  • 14 oz canned chickpeas, drained
  • 1 bay leaf
  • 4 sprigs thyme
  • 2 cups chicken broth
  • 1/2 lb spinach, thick stems discard
  • salt and pepper


  1. Heat medium pot over medium-high heat. Add 2 tbsp oil. When the oil is hot, add sausage and brown, about 2 minutes. Remove sausage with a slotted spoon and set aside.
  2. Add onion, garlic, and red bell pepper to the same pot and cook until onions have softened about 7 minutes. Add tomatoes and paprika and let simmer for 10 minutes, stirring occasionally.
  3. Add sausage back to the pot along with chickpeas, bay leaf, thyme, and chicken broth. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  4. Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Ladle soup into 4 bowls. Serve.

**Helpful tips and common mistakes

I love making soups and stews because of the simplicity behind them. All you need are some basic ingredients, allow them to simmer and let the flavors meld and there you have your meal. If you have limited time in the kitchen, prepare this soup and just let it sit while you go on with your busy self.

Unlike other soups, you want the onions, tomatoes, peppers, and garlic to really break down before adding the liquids. The idea behind it to create a sofrito, a Spanish tomato sauce that is often used as a base for many dishes. At the restaurant where I used to work, we used our homemade sofrito for a clam and chorizo dish. The depth of the sauce adds much flavor to any dish, so I thought, “why not in a soup?”

Since I’m preparing this chickpea stew with spinach and sausage in December, canned tomatoes are the best option. If you’re preparing this in the summer, go for fresh tomatoes.making the sofritoAdd the Portuguese sausage and chickpeas and let those flavors all blend together. I wanted Portuguese sausage for this soup to add some spiciness to the broth. You can also use chorizo if you’re having trouble finding this specific type of sausage.

Add some greens and there you have it! The smell alone from the stew warms me up. Soup on a cold day? Sure, why not. Chickpea stew with spicy sausage and spinach? Sign me up! chickpea stew with spinach and sausage


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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