Chorizo and Chickpea Soup

Yeah, yeah, tins and packets, but an ideal mid week supper for the braindead. It’s about an hour of elapsed time, but only five minutes’ actual work.

The herbs and spices in this one should be subtle.

  • 400g chopped up onions, celery, carrots, whatever (a 400g bag of the pre-prepped stuff from Waitrose is ideal)
  • 400g tinned toms (plus equal amount hot water)
  • 400g tin chickpeas, drained
  • 50g diced or thinly sliced chorizo (or loads more if you fancy)
  • a clove or two
  • a pinch of
    • dried oregano
    • ground cumin
    • paprika

Gently fry the chorizo to render the fat. Expect this to take about ten minutes.

Add the soffritto, and a pinch of salt. Continue to fry, until soft, stirring from time to time. Again, another ten minutes.

Add the toms, an equal amount of hot water, the chickpeas and the herbs/spices. If you’ve got a bottle of wine on the go, then add a splash.

Adjust seasoning, and simmer for about half an hour. The starch from the chickpeas will thicken it, so you may need more water.

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