Chickpea and Chorizo Soup

    Chickpea and Chorizo Soup

    34saves
    1hr55min


    3 people made this

    About this recipe: A really filling winter soup with a Spanish twist. I leave out the red pepper as I am highly allergic to them. I understand from one of my Spanish cookery books that if skinned they will not cause an allergy but as I have been very ill this year I will wait until I am fully well before I put it to the test.

    HighSpeedMum Gloucestershire, England, UK

    Ingredients
    Serves: 4 

    • 225g (8 oz) belly pork or streaky bacon rashers
    • salt and pepper to taste
    • 1 pinch paprika
    • 1 red pepper, halved and seeded
    • 4 tomatoes, halved and seeded
    • 1L (1 3/4 pints) beef or chicken stock
    • 225g (8 oz) chorizo, skinned and sliced, or cut into chunks
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 400g tin chickpeas, drained
    • 225g (8 oz) potatoes, cut into half inch cubes
    • 2 cloves
    • 2 bay leaves
    • 1 sprig thyme
    • 1 small bunch parsley, chopped

    Method
    Prep:1hr25min  ›  Cook:30min  ›  Ready in:1hr55min 

    1. Put the belly pork in a roasting tin, season with salt, pepper and paprika and roast, skin side up for about 30 minutes, until skin is crisp
    2. At the same time, roast the pepper and tomatoes in a separate tin for 30 minutes.
    3. When the belly pork is cooked, chop into 1 inch cubes, reserving the fat in the tin.
    4. When the pepper and tomatoes are cool enough to handle, remove the skins and put the flesh into a food processor. Blend until smooth with a little of the stock and then set aside.
    5. Heat reserved pork fat in a large pan and fry the chorizo until lightly browned. Remove with a slotted spoon and reserve.
    6. Add the onion and garlic to the pan and fry until soft then add the puree of red pepper and tomato and cook for 2-3 minutes.
    7. Pour in the remaining stock and bring to the boil. Stir in the chorizo, chickpeas, potato, cloves, bay leaves and thyme. Lower the heat, cover and simmer for 30 minutes.
    8. Season to taste, sprinkle with the pork and parsley and serve.

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    Reviews (2)

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    0

    Excellent soup. needed very little extra seasoning. Slightly time consuming prep, but worth it. A hit not only with adults but my four year old son as well. - 12 Oct 2010

    by
    0

    - 12 Oct 2010

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