I am fast becoming a big fan of soup. It’s strange really as I’ve never been big on mushed indistinct food stuffs in the past, but since I’ve been back at university and the weather has turned so cold it’s the first thing I turn to when I’m wanting something warming and packed with lots of good things. I think the fact that I always add a home baked roll with wedges of goat butter into the mix makes the whole thing even more appealing.
That this soup came out so well is a bit of a fluke really. I always like to have a chorizo on the go, it perks up even the most boring of dishes, and the other ingredients were knocking about at the back of the cupboard. The result is a hearty meaty soup with a slight kick, and enough chickpeas to make a filling supper.
Being a DIY job I’m not ashamed to say that this soup is a work in progress. On its own it’s great, but I don’t think it would hurt too much to throw in some more veg, a little chopped celery or some peppers perhaps.
Serves 2
1 cured chorizo sausage, chopped
1/2 red onion, chopped
1 garlic clove, peeled and crushed
a pinch of paprika
a heaped teaspoon of dried oregano
200g tinned chopped tomatoes
200g tinned chickpeas, drained and rinsed
500ml vegetable stock
salt and pepper
small handful basil leaves, sliced into strips
- In a large saucepan that has a lid, fry the chorizo on a medium heat until it begins to release its oil and starts to crisp.
- Add the garlic, onion, paprika and onion and cook on a low heat until the onion has turned translucent. Stir occasionally.
- Add the tomatoes and cook for 5 minutes, then add the stock and chickpeas and bring to a boil.
- Cover and simmer for 15 minutes.
- Season and add the basil, then simmer with the lid on for a further 10 minutes or so.
