Friday, 4 July 2014
Chorizo and Chickpea Soup Recipe
Here is a simple and easy recipe on this month's menu plan that I'd like to share. With winter upon us and the weather turning cold, I like to cook a lot of casseroles, roasts, pasta and soups. Warm and hearty comfort food. This is a delicious and cheap soup recipe and the added chorizo gives it a spicy and rich flavour. Despite my husband believing that the salty meat tastes like sweaty armpits.
You will need:
Splash of olive oil
3 chorizo sausages, chopped
1 onion, chopped
4 cloves of garlic
2 stalks of celery
4 small or 2 large carrots
400g tin of diced tomatoes
2 x 400g tins of chickpeas
1 litre chicken stock (Or 2 stock cubes added to 1 litre of water)
Pinch of turmeric
1. Heat the oil in a large saucepan over a medium high heat, then add the chopped chorizo. Cook, stirring well until browned. Remove the chorizo with a slotted spoon and set aside. Add the onion, garlic,carrot and celery and cook until the onion is soft. Feel free to chuck in any random vegies that may be in the bottom of your fridge.
2. Add the tomatoes, turmeric and stock to the pot. Bring to the boil, then simmer for around 10 minutes, stirring occasionally. I also added some frozen capsicum at this point, just for shits and giggles. But this is optional. Stir in the chickpeas.
3. Using a stick blender, partially blend the soup so its slightly pureed but chunky veggies still remain. Season to taste with salt and pepper and add the chorizo to the pot. I like to add most of the chorizo to the soup but save a bit to sprinkle on the top of my bowl when serving.
Serve with hot buttered toast or fresh bread rolls. Yummy!