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Spanish chorizo and chickpea soup
Spanish chorizo and chickpea soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cozy up with a hearty Spanish chorizo and chickpea soup, ideal for chilly days.
Ingredients:
  • 18.20 gm olive oil
  • 100g chorizo
  • 3 garlic cloves, thinly sliced
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can chickpeas, drained, rinsed
  • 510.00 gm chicken style liquid stock
  • 1 bunch silverbeet
  • Crusty bread, to serve
Instructions:
  • In a saucepan over medium-high heat, heat oil and cook chorizo until crisp, about 2 minutes. Reduce heat to low, add garlic, and cook until golden, about 2 minutes. Stir in tomato, chickpeas, stock, and 2 cups cold water. Bring to a boil, then simmer covered for 10 minutes until heated through, stirring occasionally.
  • Remove the tough stems from the silverbeet, finely shred the leaves, and add them to the pan. Simmer covered for 2 minutes or until the leaves have wilted. Ladle the soup into bowls and serve with bread.

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