|Chorizo & Chickpea Soup|
There's nothing quite as satisfying as a bowl of warming soup at lunchtime or supper. This Chorizo & Chickpea is one of my absolute favourites. I adore the smell of Chorizo cooking, the wonderful aroma & flavour of smoked paprika permeates throughout and the chickpeas add a great texture to it. This soup is oh so reminiscent of wonderful holidays spent in Spain and The Canaries. So easy to make, it will become a firm favourite with the family.
To Serve 4/6
1 medium sized dried not fresh chorizo approx 6 oz diced
1oz pancetta or bacon lardons
1 leek washed & finely sliced
1 red pepper diced
1 large onion diced
2 medium carrots diced
2 celery stalks diced
1 or two leaves of green cabbage finely sliced
1 tbsp good oil, I used rapeseed but olive oil will do
1 tin Chick Peas (I used brown but any will do)
1 pint or so of chicken stock a cube will do if you don't have fresh
2 tbsp tomato puree
1 teaspoon smoked Spanish paprika, dulce or hot as preferred
sprinkle of dry thyme
sprinkle of dried oregano
2 tsp cornflour slaked in a little water
seasoning to taste.
In a large saucepan, with the lid on, fry the bacon then sweat the vegetables in the oil until beginning to soften. On a medium heat.
Add the tomato puree, paprika & herbs then the chorizo. Mix together well.
Add the stock and bring to a simmer. Cook for around 15/20 mins, add the sliced cabbage and continue cooking for another 5 minutes
Add the cornflour and cook on for a couple of minutes
Season to taste. & serve.