Spanish Chickpea and Chorizo Soup
This is such a comforting soup for a rainy day, the flavors always remind me of summer. This soup reheats well, infect the flavours even improve.
Serves 4-6
Ingredients
- 1 tbsp olive oil
- 125g / 5 oz chorizo, diced
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves of crushed or grated garlic
- 1 x 410g / 14oz tin of chickpeas
- 2 tins of chopped tomatoes (or 8 fresh ripe tomatoes, peeled and chopped)
- 1 litre / nearly 2 pints chicken stock
- Salt and pepper
- 450g / 1lb spinach, destalked and finely chopped (or baby spinach leaves left whole)
Method
- Place the olive oil in a large saucepan on the heat and add the diced chorizo.
- Cook for a minute or 2 until the chorizo releases it’s oils, then add the chopped onion, celery and garlic.
- Cook on a gentle heat with the lid on until the onion is completely cooked, about 10 minutes, then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.
- Add the chickpeas (and all the liquid), tomatoes (and all the liquid) and the stock, season with salt and pepper and bring up to the boil.
- Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours.
- Taste for seasoning, add more salt and pepper if necessary.
- With the mixture still boiling add the spinach and cook for 1 minute more, until the spinach is soft.
- Serve in big warm bowls.