Chorizo & chickpea soup
Ingredients
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Instructions
- Place a medium saucepan over medium heat. Add the canned tomatoes and half a can of water. While the tomatoes heat up, cut the chorizo into chunky pieces, removing the skin if needed, and finely shred the Savoy cabbage.
- Add the chorizo, cabbage, chilli flakes and chickpeas (with their liquid) to the pan. Crumble in the stock cube and stir well. Cover with a lid and bring to a lively boil.
- Cook over high heat for about 6 minutes, until the cabbage is just tender and the soup is well flavoured.
- Ladle into bowls and serve hot with crusty or garlic bread.
Tips
- Fry the chorizo first to release its smoky, paprika-infused oil, then use that oil to sauté your vegetables.
- Blend one cup of the soup and stir it back in to create a creamy, thick texture without using dairy.
- Add a splash of sherry vinegar at the end to brighten the flavors and balance the richness of the sausage.
Variations
- Kale and Chorizo: Add chopped kale or Swiss chard in the last 5 minutes of cooking for extra greens.
- Spicy Tomato: Add a tablespoon of tomato purée and a pinch of chilli flakes for a richer, hotter broth.
Storage
Store in the fridge for up to 4 days. The flavors actually improve over time. This soup also freezes very well for up to 3 months.
Serving Suggestions
- Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove.
- Top with a spoonful of Greek yogurt and some fresh chopped parsley.
Frequently Asked Questions
Can I use dried chickpeas?
Yes, but they must be soaked overnight and cooked separately until tender before adding to the soup.
What kind of chorizo is best?
Spanish ‘semi-curado’ or ‘curado’ chorizo is best; it holds its shape well and provides the most flavor.
Is this soup gluten-free?
Yes, naturally, as long as your chicken/vegetable stock and chorizo are certified gluten-free.
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instructions_source: editorial-classic