CHORIZO & CHICKPEA SOUP

Ingredients

• 1 medium red onion, sliced thinly

• 225 g chorizo, sliced

• 2 tsp smoked paprika

• 1/2 tsp chilli flakes

• 1 400g tin chopped tomatoes

• 4 cups organic chicken stock

• 1 x 400g can chickpeas, drained and rinsed

• sea salt and freshly ground black pepper, to taste

• flat-leaf parsley

Cooking Instructions

1. Heat a medium pot/saucepan over high heat then saute the onions in a splash of olive oil until soft and translucent.

2. Cube ¾ of the chorizo and slice the remaining sausage for garnish.

3. Add the cubed chorizo to the sauteed onions and allow to fry for 1-2 minutes before adding the garlic, smoked paprika and chili flakes.

4. Allow to saute for 30 seconds then add the chopped tomatoes and chicken stock.

5. Turn the heat down and allow to simmer for 20-25 minutes until the soup has reduced slightly then add the chickpeas.

6. Allow to cook for 5 minutes until the chickpeas are heated through.

7. In the meantime, fry the remaining chorizo slices in a hot pan until golden brown on both sides.

8. Season the soup to taste then serve with the chorizo slices and fresh parsley.

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