Chorizo, Bean & Tomato Soup with Crunchy Chickpeas
A hearty soup that is packed with bold flavour that only good chorizo can impart!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
225 g Spanish chorizo, (125 g diced & 100 g reserved)
knob of butter (1-2 Tbsps)
1 large onion, peeled and diced
100 g carrot, peeled and chopped
100g 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 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
1 tsp (5 ml) cumin
salt and pepper
extra virgin olive oil for drizzling
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.
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.
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.