Tomato, Chorizo and Chickpea Soup by Dr Sue Shepherd

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  • 2 teaspoons olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 gluten-free vegetable stock cubes
  • 5 L tomato puree
  • 2 teaspoons chilli powder
  • 500 g gluten-free, dairy-free Spanish chorizo sausages, cut into 5 mm thick slices
  • 420 g can chickpeas
  • salt and pepper, to taste
  • chopped parsley, for garnish


  1. Heat the  oil  in  a  large  stockpot  over  medium    Add  the  onion,  garlic and   crumbled   stock   cubes   and   saute   until   the   onion   has   softened.  Add  the  tomato  puree  and  chilli  powder,  and  then  turn  the  heat  up  to medium  to  high.  Simmer  for  15  minutes.  Take  off  the  heat  and  allow  to cool slightly in the pot.
  2. Using a  hand-held  blender  puree  the  tomato  mixture  until    Add the  chorizo  and  canned  chickpeas  (including  liquid)  to  the  pot. Turn  on the heat to medium and simmer for 15-20 minutes.
  3. Season to   taste,   then   divide   between   4   bowls,   garnish   with   parsley and serve.


Diabetic Friendly: Use reduced salt stock cubes and only 250g of chorizo sausage

Nutritional Analysis

Per    serve: Energy    1702    kJ    (405    Cal),    protein    19    g, fat  11.3  g,  saturated  fat  2.7  g,  carbohydrate  44.3  g,  sugars  21.7  g,  fibre  25.5 g, sodium 2233 mg, GI low

Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.