Chorizo, Bean & Tomato Soup with Crunchy Chickpeas

Name: Chorizo, Bean & Tomato Soup with Crunchy Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 225 g Spanish chorizo, (125 g diced & 100 g reserved); 1 Tbsp (15 ml) olive oil; knob of butter (1-2 Tbsps); 1 large onion, peeled and diced; 100 g carrot, peeled and chopped; 100 g celery, washed and sliced; 1 clove garlic, finely chopped; ½ tsp (2,5 ml) smoked paprika; 1 tsp (5 ml) dried chilli flakes; 1 x 400 g tin butter beans of your choice, rinsed and drained; 1 x 400 g tin diced tomatoes; 1 x 400 g tin cherry tomatoes in tomato juice; 1 C (250 ml) good quality beef or vegetable stock; salt and pepper; 1 x 400 g tin of chickpeas, drained; drizzle of olive oil; 1 tsp (5 ml) cumin; salt and pepper; crunchy chickpeas; slices of chorizo, fried; fresh coriander; extra virgin olive oil for drizzling

Chorizo, Bean & Tomato Soup with Crunchy Chickpeas

Author: Julie Velosa
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6
Category: Soups

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Description

A hearty soup that is packed with bold flavour only good chorizo can impart!

Ingredients

225 g Spanish chorizo, (125 g diced & 100 g reserved)
1 Tbsp (15 ml) olive oil
knob of butter (1-2 Tbsps)

1 large onion, peeled and diced
100 g carrot, peeled and chopped
100 g celery, washed and sliced
1 clove garlic, finely chopped
½ tsp (2,5 ml) smoked paprika
1 tsp (5 ml) dried chilli flakes
1 x 400 g tin butter beans of your choice, rinsed and drained
1 x 400 g tin diced tomatoes
1 x 400 g tin cherry tomatoes in tomato juice
1 C (250 ml) good quality beef or vegetable stock
salt and pepper

Crunchy Chickpeas

1 x 400 g tin of chickpeas, drained
drizzle of olive oil

1 tsp (5 ml) cumin
salt and pepper

To Serve

crunchy chickpeas
slices of chorizo, fried
fresh coriander
extra virgin olive oil for drizzling

Instructions

Heat a heavy-based pot and fry off the 125 g of chopped chorizo until caramelised. Remove the cooked chorizo from the pan and reserve any fat that has rendered out. Add the oil and butter, allow to heat and then add the chopped onion – allow to simmer until soft and translucent.

Add the garlic, carrot, celery and chilli and paprika and fry until aromatic and the vegetables are tender.

Add the drained butter beans, two tins of tomato and cooked chorizo back to the pot and stir. Turn the heat down to a slow simmer and put the lid on skew so that some steam can escape. Simmer gently for about 3o minutes. Stir every now and then to prevent burning.

Check the seasoning and adjust to your liking.

Crunchy Chickpeas

Preheat the oven to 180 ºC and line a baking tray with foil.

Drain the brine off the chickpeas and rinse well under running water. Let the chickpeas drain in a sieve for at least 20-30 mins. This is important as it helps them to crisp up.

Place the chickpeas onto a baking tray and place into the preheated oven for about 15 minutes. After 15 minutes, remove from the oven, drizzle with olive oil, sprinkle with cumin and season with salt. The initial oven time helps dry them out before you add the spice and seasoning. Return to the oven and roast until golden brown and crunchy.

Tip: To get them really crunchy you can switch off the oven when they are caramelised and leave them inside to dry out further.

To Serve

Slice the remaining 100 g of chorizo and fry until golden. Top bowls of soup with sliced of chorizo and garnish with fresh coriander and crunchy chickpeas. Drizzle over some extra virgin olive oil before tucking in.