Chorizo and chickpea soup

Chorizo and chickpea soup

2 tbsp olive oil

2 red onions, finely sliced

2 long red peppers, finely sliced

2 cooking chorizo (preferably spicy), diced

1-2 tsp sweet smoked paprika

3 cloves garlic, roughly chopped

1 dried Spanish chilli

2 bay leaves

1 tbsp sherry vinegar

500g tomatoes, roughly chopped

500ml chicken stock

400g can chickpeas, drained

250g kale, trimmed and roughly chopped

For the croutons

3 tbsp olive oil

5 sprigs thyme

3 slices stale rugged white bread, such as sourdough or pain de campagne, cut into 2cm chunks

Pour the olive oil into a large saucepan and set over medium-high heat.  Add the onions and red peppers and pan-fry until tender. Stir in the chorizo, smoked paprika, garlic, dried chilli and bay leaves. Cook until the oil comes out of the chorizo.

Pour in the sherry vinegar and let it evaporate. Add the tomatoes and stock and stew for about 10 minutes. Mix in the chickpeas and stew for 10 minutes more.

Tip in the kale and stew until tender.

Making the croutons: Pour the olive oil in a small frying pan and set over high heat. Add the thyme sprigs and fry for about 10 seconds. Throw in the bread and fry until it takes a warm golden brown colour. Place on kitchen paper to remove the excess oil. Throw away the thyme.

Pour the soup into serving bowls and place the croutons on top.  

Serves
4

Main ingredients
Vegetables

Recipe Type
Soups

Level of Difficulty
Easy

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