Spanish style rice soup with chickpeas and chorizo | Spekko Rice
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Spanish style rice soup with chickpeas and chorizo

Spanish style rice soup with chickpeas and chorizo

The chorizo and paprika give this rice soup a Spanish flair. It is easy to make, economical and can be prepared in under half an hour.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    2 tomatoes, blanched
    200 g chorizo sausage or bacon
    30 ml (2 tbsp) sunflower oil
    1 cinnamon stick
    1 bay leaf
    5 ml (1 tsp) cumin seeds
    1 onion, chopped
    30 ml (2 tbp) hot smoked paprika (Safinter)
    5 ml (1 tbsp) crushed garlic
    125 ml (1/2 cup) Spekko Long Grain Parboiled Rice
    2 L (4 cups) boiling water
    1 stock cube
    2 X 410 g cans chickpeas, drained
    Italian parsley or coriander, to garnish
    salt and pepper to taste


    1.Skin and chop the blanched tomatoes. Chop the chorizo or bacon into pieces.
    2.Heat the oil in a medium sized pot. Fry the cinnamon stick and bay leaf and then add the cumin seeds. Once the seeds sizzle, add the chopped onion and sauté until translucent. Add the chorizo or bacon pieces.
    3.Sauté for a few seconds and then stir in the smoked paprika, garlic and tomatoes.
    4.Add the Spekko rice and coat in the chorizo mixture. Sauté the rice for a minute before pouring in boiling water and the stock cube. Bring to the boil. Lower the heat and simmer until the rice is tender. This should take about 15 minutes.
    5.Add the chickpeas and simmer for 4 minutes. Check seasoning and adjust if necessary. Serve hot, garnished with fresh coriander or parsley.

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