Thursday, 13 September 2012
Chorizo & Chickpea Soup
There's a distinct autumnal chill in the air tonight. I've lit the woodburner for the first time since April and we're going to sit down to a warming bowl of this delicious Chorizo & Chickpea soup.
I adore the smokiness of the chorizo enhanced with a little extra smoked Spanish paprika. The addition of the chickpeas, kale, leeks & peppers make it a complete & really healthy meal by itself and I made some sourdough bread this afternoon to have with it. Total bliss.
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
a few leaves of kale 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.