CHICKPEA AND CHORIZO SOUP
As you may have heard, it’s been a bit nippy on this side of the pond of late. In fact so cold in Chicago that the polar bear at the zoo had to be taken indoors to warm up a bit and colder than Mars in places. Luckily it’s not quite that severe here in Maryland but the temperatures are still well into minus figures.
Consequently I’m turning to soups and spices to keep my dinner times cosy and warm.
This is so satisfyingly warm, it’s the mealtime equivalent of a blanket and slippers.
400g sieved tinned tomatoes/passata
160g chorizo (sliced)
1 can chickpeas
1 medium carrot
1 medium onion
1 fat clove garlic
500ml approx stock
1 tsp paprika
1 tbsp tomato puree
1 tsp dried mixed herbs
salt and pepper
squeeze lemon juice
In a large saucepan start by frying the chorizo, this will give your soup lots of flavour from the start. If you’re using veggie chorizo like me then you will need to add a splash of olive oil as it’s nowhere near as fatty as the meaty stuff.
Remove the chorizo pieces and set aside, leaving the oil in the pan. Dice the onion and carrot and gently fry until the onions are soft but not coloured. Crush the garlic and add this, the paprika, cumin and tomato puree to the pan and fry for a minute. Add the tomatoes, herbs and half of the stock and gently simmer until the carrots are very soft and tender.
Remove from the heat and allow to cool slightly before blending until smooth and velvety. Rinse the chickpeas well and mix these, the chorizo and the lemon juice into the tomato soup base. Add as much of the remaining stock as you like to achieve your preferred thickness, return to the heat and cook until the chickpeas are tender. Season to taste with salt and pepper (this depends entirely on the chorizo that you use, some are quite salty, some have more pepper.)
Serve piping hot with crusty bread for instant cosiness!