Spicy chorizo, chickpea and tomato soup
Winter for me starts with soup-making motivation stirred by the first sight of the new season veggies. I make a huge batch which is then either eaten as lunch and dinner for the next few days, or frozen in an assortment of plastic containers. I find the trouble with freezing a large quantity of the same food is that it can become totally uninteresting. I soon forget the excitement of picking the vegetables, marrying their flavours with herbs and seasonings, the cutting, cooking and blending process. I regret to say that my soup is usually only defrosted and revived when I am in need of the container. Making a batch of soup is convenient and economical but this year I don’t have a freezer full of neglected soup. Make this generous batch for a group of friends on a cold night or for a weekend lunch; it’s hearty and satisfying, not to mention easy to make and economical when feeding a crowd.
8 with bread
- 2 chorizo sausages (I used mild), sliced
- 1 tsp olive oil
- 1 red onion, finely diced
- 2 celery stems, diced
- 2 carrots, diced
- 4 garlic cloves, finely chopped
- ¼ tsp chilli flakes or chilli powder or ¼ tsp freeze-dried chilli powder
- ½ tsp smoked paprika (or standard paprika if not available)
- 2 tbsp tomato paste
- 2 x 400g tins chopped tomatoes
- 2 x 360g tins chickpeas, drained
- 1 l chicken stock
- 1 tsp cumin
- 1 lemon, juiced
- Italian parsley, roughly chopped
- 1. Fry the chorizo in a pan; you will not need any oil as there will be enough fat in the sausage. Once browned and a little crispy, remove the chorizo from the pan, onto a paper napkin to drain the fat.
- 2. Heat the olive oil in a large saucepan and sweat the red onion, carrot and celery for a couple of minutes.
- 3. Stir in the garlic, chilli and paprika. Then stir in the tomato paste.
- 4. Add the tinned tomatoes, the tinned chickpeas and the chicken stock.
- 5. Add the cooked chorizo to the soup and simmer, uncovered for 30 minutes.
- 6. After the 30 minutes, taste the soup and season with salt and black pepper (if the chorizo is particularly salty the soup may not need any extra added).
- 7. Ladle the hot soup into bowls, squeeze a few drops of lemon juice over and sprinkle with Italian parsley.
- 8. Serve with a loaf of crusty bread, warmed in the oven.