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Chunky Chickpea and Chorizo Soup

by Sarah Bell (follow)
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This is a quick version of a Spanish favourite. The Chorizo adds a wonderful smokey, slightly spicy flavour to the soup, but can be omitted if you can't get your hands on any at short notice and you still want to experience this wonderfully warming soup.

Chunky Chickpea and Chorizo Soup

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 2-3 servings

1 medium brown onion
1 clove garlic
1 tablespoon olive oil
1 carrot
1 zucchini
2 Chorizo sausages (can be replaced with other sausages for a milder flavour)
1 can chickpeas
1 can crushed tomatoes
500ml water with 1 teaspoon chicken stock
Salt, pepper, cumin and powdered coriander to taste
1 wedge of lemon to serve

Chop onion and crush garlic. Put into a pot with the olive oil and fry on a medium heat until onions are translucent.

Onions and garlic

While frying, prepare chorizos or sausages by squeezing a small amount out of casing at a time, to make little meat balls out of the meat.

Squeeze into bite sized pieces as long as they are wide

Finished product of all that squeezing, cute little bite-sized meatballs

Once onions are translucent, put chorizo meatballs into the pot with onions to brown.

In the pot to brown

At this point, you can drain and rinse the chickpeas and put them in the pot too.

Rinsing chickpeas

Next put the tin of crushed tomatoes in with the mix, and the water with chicken stock. Set this to simmer gently with a lid on the pot while you prepare the carrot and zucchini into diced pieces. Drop these in along with salt, pepper, cumin and corriander powder and put the lid on for another 10 minutes to simmer gently.

Simmering soup

Once done, serve with a wedge of lemon to add a zesty depth to the flavours and enjoy!

chickpea and chorizo soup

I like this Recipe - 5
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