Cooking Recipes Online

Andalusian Chickpea Soup with chorizo, paprika and saffron

Prep Time ~	Cooking Time ~
Approx Cost ~ £?	Difficulty ~ Easy
Freeze ~ ?	Serves ~ 4

Tips ~

Ingredients

2 tablespoons olive oil

1 onion, chopped

3 stalks celery, chopped, leaves reserved

1 large carrot, chopped

2 garlic cloves, chopped

250g chorizo, skinned, halved then cut into 1 cm slices

400g canned chickpeas, drained

1.75 litres chicken stock

¼ teaspoon paprika

125g spinach, tough stalks removed and leaves coarsely chopped

¼ teaspoon saffron threads, bruised in a mortar

Parmesan cheese, shaved to garnish

Method

• Heat the oil in large saucepan and add the onion, celery and carrot.
• Gently sauté the vegetables until tender.
• Add the garlic, chorizo, chickpeas, stock and paprika.
• Bring to the boil, reduce the heat and simmer for about 10 minutes.
• Add the spinach and celery leaves and simmer for 15 minutes.
• Add the saffron and clean out the mortar using a little of the stock. Add to the saucepan and simmer for another 5 minutes.
• Serve hot in warmed bowls as a main course lunch. Add shavings of parmesan if using. This soup is very filling, but serve some good crusty bread alongside if your guests are very hungry.