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Spanish chorizo and chickpea soup
Author:
EasyRecipes .
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Spanish chorizo and chickpea soup is perfect soul warming food for the cooler months.
Ingredients
- 1 tablespoon olive oil
- 1 (100g) chorizo sausage, sliced
- 3 garlic cloves, thinly sliced
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 2 cups chicken stock
- 1 bunch silverbeet
- Crusty bread, to serve
Instructions
- Heat oil in a saucepan over medium-high heat. Cook chorizo for 2 minutes or until crisp. Reduce heat to low. Add garlic. Cook for 2 minutes or until golden. Add tomato, chickpeas, stock and 2 cups cold water. Bring to the boil. Simmer, covered, stirring, for 10 minutes or until heated through.
- Remove stems from silverbeet (see related article). Finely shred leaves. Add to pan. Simmer, covered, for 2 minutes or until leaves have wilted. Ladle soup into bowls. Serve with bread.
Notes
Note 1: You could also add silverbeet stems. Chop and add to pan with stock in step 1.
Note 2: You could use 4 cups salt-reduced chicken stock instead of 2 cups stock and 2 cups cold water. Wash silverbeet well to remove any traces of dirt.
Note 2: You could use 4 cups salt-reduced chicken stock instead of 2 cups stock and 2 cups cold water. Wash silverbeet well to remove any traces of dirt.
