A great and flavoursome soup, made with a few basic ingredients and the warming flavours of the chorizo and chilli.
It can be left chunky or blitzed into a puree, perfect for cold winter days.
- 2 x 400g tins chickpeas, drained
- 1 400g tin of chopped tomatoes
- 2 medium onion, chopped
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 2 garlic cloves, chopped
- 1 or 2 uncooked chorizo sausages (200g)
- 1 chicken stock cube
- 2 teaspoons vegetable (rapeseed oil)
- 1 small, mild green chilli chopped or 1/2 teaspoon dried chilli flakes
- Chopping board
- Kitchen scales
- Large saucepan
- Measuring jug
- Stick blender or food processor
- Vegetable peeler
- Wooden spoon
- Add the oil to the saucepan and gently fry the onions, garlic and chilli on a medium/low heat for a few minutes until soft
- Make the chicken stock with 500ml of boiling water and add to the saucepan with the whole chorizo
- Add the chickpeas, potato and carrot and simmer on medium heat for 15 minutes, until the chorizo is cooked through.
- Remove the cooked chorizo and dice. If serving chunky, add the chorizo back to the pot with the chopped tomatoes and simmer for another 15 mins before serving
- If pureeing the soup, add the chorizo back to the pot with the chopped tomatoes to blitz with a stick blender, or pour everything into a food processor to blend and then back into the pot to heat through before serving
Nutrition per serving portion (serves 4)
Each portion provides on average
Energy2494kj 596kcal 29.8%
Fuller for longer
Chickpeas are very good source of protein and dietary fibre, both of which keep us feeling more full for longer.
Vitamins and Minerals
Chickpeas are a rich source of many vitamins and minerals, such as iron, vitamin B6, magnesium and potassium.