Chickpea and Chorizo Soup
Serves 4 people
150g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks of celery, finely chopped
8 fresh tomatoes, deseeded and roughly chopped
500g fresh spinach, washed and chopped (frozen spinach can also be used)
1 x 410g tin or jar of cooked chickpeas, drained
1.3 litres chicken stock
Sea salt and freshly ground pepper
55g Spanish ham or proscuitto, finely chopped
2 hard boiled eggs
Extra virgin olive oil
Olive oil for cooking
Put 2 tablespoons of cooking olive oil in a pan and gently fry the chorizo for 2-3 minutes. until the fat comes out of the meat. Add the onion, garlic and celery and cook slowly over a low heat for around 15 minutes with a lid on the pan, without colouring the onions.
Add the spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for approximately 15 minutes.
Remove around one third of the mixture and puree it in a food processor. Pour it back into the pan, and season with salt and pepper. Remove from the heat and stir in the Spanish ham and 2-3 tablespoons of extra virgin olive oil.
Divide between four bowls and grate boiled egg on top – alternatively, omit the egg and drizzle some cream over the soup. Serve with crusty bread.
150g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks of celery, finely chopped
8 fresh tomatoes, deseeded and roughly chopped
500g fresh spinach, washed and chopped (frozen spinach can also be used)
1 x 410g tin or jar of cooked chickpeas, drained
1.3 litres chicken stock
Sea salt and freshly ground pepper
55g Spanish ham or proscuitto, finely chopped
2 hard boiled eggs
Extra virgin olive oil
Olive oil for cooking
Put 2 tablespoons of cooking olive oil in a pan and gently fry the chorizo for 2-3 minutes. until the fat comes out of the meat. Add the onion, garlic and celery and cook slowly over a low heat for around 15 minutes with a lid on the pan, without colouring the onions.
Add the spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for approximately 15 minutes.
Remove around one third of the mixture and puree it in a food processor. Pour it back into the pan, and season with salt and pepper. Remove from the heat and stir in the Spanish ham and 2-3 tablespoons of extra virgin olive oil.
Divide between four bowls and grate boiled egg on top – alternatively, omit the egg and drizzle some cream over the soup. Serve with crusty bread.