Chorizo & Chickpea Soup


One of those basic recipes which just turns out to be amazing.  Full of Spanish flavour, this hearty soup deserves a 5 star rating.  Serve with fresh chunks of crispy bread to absorb the most amazing flavours.  One thing to note: My Habanero chillies are home grown, and in their first year.  The fruit is relatively small and almost seedless.  If using commercial Harbaneros, I would recommend using half quantity, and de-seeding, or perhaps putting in whole and removing at the end.  The chilli should enhance the dish by adding a full fruity punch, but not totally dominate the flavour

Serves 2, Ready within the hour

Ingredients

  • 125g  Chorizo, diced
  • 2 tbsp Olive Oil
  • 1 large Onion, diced
  • 3 cloves Garlic, chopped
  • 1 Harbanero Chilli, finely chopped (see above)
  • 2 medium Carrots, finely chopped
  • 2 sticks Celery, finely chopped
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Mixed Herbs
  • 1 ltr light Stock, (fresh Chicken is best, or use vegetable)
  • 1 tin Chickpeas
  • 2 handfuls Red Lentils (about 5-6 tbsp)

 Method

  • Gently fry off the chorizo in the oil for a couple of minutes to soften and render off the rich orange oils before adding the onion
  • Sweat for another 2 minutes before adding the garlic.  Cook for 5 minutes until softened
  • Add the chilli, carrot & celery and sweat for another 5 minutes
  • Stir in the remaining ingredients and bring to the boil
  • Simmer for 20-30 minutes, stirring regularly until the soup has thickened and the lentils are cooked
  • Adjust the seasoning, add a little extra water if the soup is too thick or flavours just too concentrated
  • Serve with crusty bread and a nice bottle of Rioja

 

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