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Spanish chorizo and chickpea soup

Spanish chorizo and chickpea soup
 
Author:
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Spanish chorizo and chickpea soup is perfect soul warming food for the cooler months.
Ingredients
  • 1 tablespoon olive oil
  • 1 (100g) chorizo sausage, sliced
  • 3 garlic cloves, thinly sliced
  • 400g can diced tomatoes
  • 400g can chickpeas, drained, rinsed
  • 2 cups chicken stock
  • 1 bunch silverbeet
  • Crusty bread, to serve
Instructions
  1. Heat oil in a saucepan over medium-high heat. Cook chorizo for 2 minutes or until crisp. Reduce heat to low. Add garlic. Cook for 2 minutes or until golden. Add tomato, chickpeas, stock and 2 cups cold water. Bring to the boil. Simmer, covered, stirring, for 10 minutes or until heated through.
  2. Remove stems from silverbeet (see related article). Finely shred leaves. Add to pan. Simmer, covered, for 2 minutes or until leaves have wilted. Ladle soup into bowls. Serve with bread.
Notes
Note 1: You could also add silverbeet stems. Chop and add to pan with stock in step 1.

Note 2: You could use 4 cups salt-reduced chicken stock instead of 2 cups stock and 2 cups cold water. Wash silverbeet well to remove any traces of dirt.
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