Chickpea and chorizo soup with soda bread and prosciutto ham
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.
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
Chickpeas are very good source of protein and dietary fibre, both of which keep us feeling more full for longer.
Chickpeas are a rich source of many vitamins and minerals, such as iron, vitamin B6, magnesium and potassium.
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