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Chorizo and chickpea soup

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This appetising soup is jam-packed with as many spices as it is vegetables. From chorizo chunks to paprika, cumin and saffron you’ll be wowed with the amount of flavour packed into every mouthful.

Apr 09, 2008 2:00am

  • 1 hr cooking
  • Serves 4
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Ingredients

Chorizo and chickpea soup

  • 1 tablespoon olive oil
  • 2 chorizo sausages, skin removed, thinly sliced
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 2 cup (500ml) chicken stock
  • 1 bay leaf
  • 1 pinch saffron
  • 400 gram can chickpeas
  • 1 cup shredded silverbeet
  • 2 tomatoes, diced
  • 1 lemon, grated zest, juice
  • salt, freshly ground black pepper, to taste
  • 2 brown onions, sliced into rings, separated
  • 1/2 cup flour
  • 3/4 beer
  • 2 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 teaspoon salt
  • vegetable oil, for frying

Method

Chorizo and chickpea soup

  • 1

    Heat oil in a large pan over medium heat.

  • 2

    Add chorizo; cook 2-3 minutes. Add onions, garlic, carrot, celery and spices; cook 5 minutes.

  • 3

    Add stock, bay leaf, saffron and chickpeas; bring to the boil. Reduce heat. Cover; simmer 10 minutes.

  • 4

    Remove from heat; stir through silverbeet, tomato and lemon zest and juice.

  • 5

    Meanwhile, combine flour, beer, paprika and salt in a medium bowl. Add onions; drain off excess batter.

  • 6

    Heat oil in a wok or large pan over high heat. Add onion; cook until crispy.

  • 7

    Divide soup among 4 serving bowls and top with onion rings.

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