Scrumptious Spanish chickpea & chorizo soup


  • olive oil
  • 150 g iberico chorizo sausage, finely chopped
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 500 g fresh spinach, washed and chopped
  • 8 fresh tomatoes, deseeded and roughly chopped
  • + 7 more ingredients
    • 410 g good-quality tinned cooked chickpeas, drained
    • 1.3 litres organic chicken stock
    • sea salt
    • freshly ground black pepper
    • 55 g quality pata negra, Spanish ham or prosciutto, finely chopped
    • extra virgin olive oil
    • 2 free-range eggs, hard-boiled

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring th...

View full recipe at SpringPad


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