Well, we’ve arrived safely home in Spain after being Down Under for the past four months. We’ve had an amazing time, but it’s always good to be back in your own bed, and with more possessions than you can fit into a suitcase, isn’t it?
Although it has just started raining as I write this post, the three days since we arrived home have been sunny and warm, but the evenings soon feel chilly once the sun has gone down. So what better to warm us up than a bowl of hot soup, especially one full of Spanish flavours?
To make this delicious Chickpea and Chorizo soup, you will need the following ingredients:
1 tablespoon extra virgin olive oil
2 (340g) chorizo sausages (chopped coarsely)
1 large brown onion (diced)
1 medium red pepper (diced)
2 cloves garlic (crushed)
400g can chopped tomatoes
1 level teaspoon of dried mixed herbs (or use fresh if you have them)
750mls (3cups) chicken stock
400g jar of chickpeas (drained and rinsed)
For the Smoky Paprika Bread, you will need:
1 level teaspoon smoked paprika
1 clove garlic (crushed)
50g butter (softened)
1 loaf of crusty bread (sliced thickly)
Heat the oil in a large saucepan over a medium-high heat and add the chorizo. Cook, stirring until slightly browned. Remove from the pan with a slotted spoon and set aside.
Add the diced onion, red pepper and garlic to the pan. Cook, stirring until the onion has softened. Add the undrained tomatoes and the chicken stock and bring to the boil.
Reduce heat and simmer, partially covered for 10 minutes, stirring occasionally.
Stir in the chickpeas.
Remove two cups of soup and purée in a blender. Return to pan along with the chorizo. Season to taste with salt and freshly ground black pepper. (I like to add a few whole black peppercorns to the soup to give it an extra bite).
To make the Smoky Paprika Bread – combine smoked paprika, garlic and softened butter in a small bowl. Spread half of the flavoured butter onto the bread slices and pop under the grill until browned. Turn each slice over, spread the remaining butter and toast the second side until browned and crisp.
Serve the soup with Smokey Paprika Bread immediately.
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