Chorizo, Spinach and Chickpea Soup
After a week of suffering the worst ravages of man flu I thought I’d have a quiet Friday in with a nourishing soup.
I had a fresh chorizo that I’d made and a selection of vegetables in the fridge to use up so I thought I’d make a filling soup.
I took the skin off of the chorizo and broke it up into pieces, then fried it with chopped onions and Romano peppers. After five minutes sautéing I added chick peas, chopped tomatoes and chicken stock and let it simmer for about 20 minutes. Then I added a bag of baby spinach and cook for a further 5 minutes. At this stage you have quite a chunky soup not dissimilar to a minestrone. You can either leave it this way or chose to liquidise some of the soup as I did, this naturally adds a bit of thickness to the soup.
I served it with a chopped boiled egg, olive oil and a pinch of hot paprika. I’ve been taking cold remedies all week but I’m convinced I’ll wake up completely recovered tomorrow after this wholesome bowl!
Foodies 100
Rowanwood Kitchen 