Chorizo and Chickpea Soup

The Spanish chorizo is used in a multitude of Andalucian recipes, barbeque chorizo, chorizo stew, chorizo tapas…the list goes on. This recipe for chorizo and chickpea soup is a real winter warmer but also makes a pleasant starter to a main meal. Traditionally a very basic recipe served in the campo for workers this soup is both filling and packed with rustic flavours.

You will need:

4 Vine plum tomatoes

3 Chorizo sausages (sweet or “dulce”) 

Dried chilli flakes

400g Chickpeas

Thyme

Chicken stock

Method:

1. Dice the tomatoes.

2. Chop the chorizo sausages into inch long pieces.

3. Heat your chicken stock, when near boiled add the tomatoes, sprinkle of chilli flakes, chorizo, chickpeas and thyme.

4. Turn down to a medium heat and stir occasionally for 5 minutes.

5. Ladle the soup into bowls.

6. Serve with fresh crusty bread