Soothing and substantial - chickpea & chorizo soup. A tomato based broth filled with goodness with a subtle spicy hit from the chorizo. So tasty you'll be helping yourself to more!
Chickpea & Chorizo Soup (SERVES 4)
What you'll need:
- 1 tbsp olive oil
- 150g chorizo, diced
- 1 red onion, finely chopped
- 2 cloves of garlic, crushed
- 1/3 cup of frozen corn
- 400g tin of chickpeas, undrained
- 2 x 400g tins of plum tomatoes
- 1 litre of chicken stock
- Salt and pepper
- 150g baby spinach, chopped
How to make it:
In a large pot heat the olive oil over a medium heat. Add the chorizo and cook for 2 minutes until the chorizo releases its oils.
Then add the chopped onion and crushed garlic. Lower the heat and cook for 10 minutes until the onion is cooked through.
Next add the corn, chickpeas with their liquid, 2 tins of tomatoes and the chicken stock. Season with salt and pepper and bring up to a boil then simmer for 30 minutes until the flavours have combined.
Lastly, add the chopped spinach and simmer for a further 5 minutes until the spinach is soft.
For one hearty, autumn lunch serve in a big bowl with sliced whole grain bread.