Chickpea and chorizo soup with smoky paprika bread

Chickpea and chorizo soup

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.

Que approveche!

 

You might also enjoy:

Patatas a lo pobre: Poor man´s potatoes

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

The heart of Cómpeta: El Paseo de las Tradiciones 

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51 thoughts on “Chickpea and chorizo soup with smoky paprika bread

  1. Pingback: How to get three-times the benefit from your log fire | East of Málaga

  2. YUM … I can’t wait to make this wonderful soup. It is hearty and heart warming. There is nothing like a well made soup. Garbanzo beans another of my favorites. I am hungry just writing about it. Thank you for the recipe, Marianne.

    • When I first made this soup, my intention was that it would be a first course of our meal, but I soon realized that just one bowl would be all we would need. You´re quite right, Isadora, it IS hearty and heart-warming.

      I hope you enjoy it as much as we did!

  3. Welcome home! I bet those 4 months sped by like the blink of an eye. Serving soup after a trip is rarely a bad idea. Yours here sounds so flavorful and hearty, just what’s needed as you settle back into your normal surroundings. And that bread! I bet it will grace a number of your readers’ tables. It sounds delicious and perfect for dipping into this soup — when no one is looking, of course. 😉

  4. Sounds tasty Marianne, although I don’t actually like chorizo. Maybe I would in this soup. The husband and son would, I’m sure, and we have far more need of warming up than you right now. (sigh!)

    • Thanks Sally!

      It was sometimes difficult to post regularly while I was away, especially as I bought a new laptop in the Apple shop in Sydney and only had limited photos of home with me to add to posts. Plus, of course, internet access wasn’t always readily available, and I was busy having lots of fun.

      I love going where the weather suits my (summer) clothes 🙂

I´d love to hear from you, and much appreciate your comments. Thank you.

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