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Chickpea soup with chorizo
Published 7 Nov 2014
Category : Rich in proteins
Type : Main course
Difficulty : Intermediate
Directions : 15 minutes
Cooking time : 50 minutes
Price range : Just right
Ingredients 4 Number of people
Olive oil
150g chorizo sausage
2 cloves of garlic
1 onion
2-3 sticks of celary
500g fresh spinach
6 tomatoes
450g of tinned chickpeas (drained)
1 L chicken stock
1 tsp cumin
Salt
Pepper
Lemon oil to drizzle
Directions
Chop chorizo in smal pieces and add to pot with olive oil. Fry until golden and the fat comes out of the chorizo. Add finely chopped onion, minced garlic and the finely chopped celary. At medium heat, fry for 10 minutes, until onions are soft and slightly golden.
Chop spinach coarsely, chop tomatoes and add both to the mix. Then add chickpeas and stock and let the dish simmer for 30-40 minutes.
Now blend the soup with a hand blender. This way you can manage just how finely blended you want your soup. I usually leave half unblended, so I have whole chickpeas and pieces of chorizo in there.
Season with salt, pepper and cumin
Serve soup with a drizzle of lemon oil on top. Really gives a nice contrast.
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