Chickpea And Chorizo Soup
This hearty soup is perfect when it is cold
Makes enough for: 4 people
Ingredients
- 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
- 400 g tinned chickpeas, (pre drained weight), 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
Method
- 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