Chorizo is one of those ingredients that can turn everyday mundane ingredients into something special. It is what makes this chickpea and chorizo soup so hearty and flavoursome.
I love my packing cubes. And for those of you who don’t know what they are, let me explain. The are the little bags that you pack stuff into, which then fit perfectly into a suitcase. I am very organized when we go away and write a list of what I am going to wear each day. And I stick to it. I use the packing pods for when we are spending one or two nights somewhere and I don’t want to unpack the entire suitcase. For our weekend away this was ideal. We spent one night at a hotel in Matjiesfontein. So I packed clothes for Friday night and Saturday into one cube. And the second night we spent in Prince Albert. So the next cube was used for that evening, as well as the next day. Our final two nights were in Swellendam at Schoone Oordt.
So I used the last pod for the time we would be there, and included work clothes. Dave however is not a fan of figuring out what he is going to wear ahead of time. He prefers to decide on the day. It will always be shorts and a collared shirt, so that is not difficult. But he does not like using my packing method. Which is a slight problem when we share a suitcase. So, I am going to come up with a new plan. I am going to get packing pods just for him. He can put all his clothes into as many as he needs. And then I will just unpack them as we go along. He can then take out what he wants to wear from each one. As we use the empty suitcase as a laundry bag this will not be a problem for repacking.
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Chickpea And Chorizo Soup
- 30 mls olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 100 g chorizo, thickly sliced
- 275 g sweet potatoes, peeled and diced
- 1 x 400 g tin chickpeas, drained
- 2.5 mls hot paprika
- 1 l vegetable stock
- salt and freshly ground black pepper to season
- fresh parsley or coriander to garnish, optional
- Heat the oil in a medium sized saucepan, over a medium temperature
- Add the onions and sauté until soft, stirring occasionally
- Add the garlic and chorizo and sweat until the garlic is soft
- Then add the potatoes and stir until they take on some colour from the chorizo
- Add the chickpeas and paprika and stir to combine before adding the stock
- Season generously, bring to the boil, then reduce the temperature
- Cover and summer for 30 minutes, stirring occasionally
- Serve with some fresh herbs to garnish
Inspiration published on Lavender and Lime November 25:
Do you use packing pods?