chorizo and chickpea soup
I read this post on the Word Magazine website. It was a Jamie recipe for a really corking-sounding soup which I was surprised I hadn’t come across before. I was even more surprised to discover it was in a book I’ve owned for years, Jamie’s Dinners!
It was as gutsy as it promised – nice, meaty chorizo with hearty chickpeas. If I did it again I’d add a little less liquid to make it a bit thicker, and perhaps add a dash of paprika to amp up the chorizo flavours. I have to say I’m not convinced by the grated egg either, did nothing for me at all. That aside it’s warming and frugal* – perfect for this time of year!
*if you ignore Jamie’s addition of pata negra – PATA NEGRA! – and use boring old sandwich ham like me. His version is here.
Chorizo and chickpea soup (serves 4 – 6):
200g chorizo sausage
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
8 fresh tomatoes, deseeded and roughly chopped
1 x 410g tin chickpeas, drained
1.3 litres chicken stock
6 chunks frozen spinach
2 slices ham, shredded
1 hard-boiled egg
- Finely chop 150g of the chorizo and fry in a large casserole dish until the orangey oil leaks out, then add the onion. Cook gently for a five minutes then add the garlic.
- Add the tomatoes, chickpeas and stock and bring to the boil. Add the spinach and simmer for 30 minutes until everything is tender and adjust the seasoning.
- As the 30 minutes comes to the end get another frying pan very hot. Slice the remaining chorizo and fry for a couple of minutes on each side until crispy. Drain on kitchen paper while you finish the soup.
- Whizz the soup up a bit with a hand blender (not too much!), and stir through the ham. Serve, garnishing with egg and sliced chorizo. Make sure there’s bread to hand!