Spanish Chickpea & Chorizo Soup Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 30MINS
2 tbs olive oil
150 g chorizo, finely chopped
1 onion, peeled, halved, finely diced
1 clove garlic, crushed
2 slicks celery, finely diced
75 g baby spinach
8 (1 kg) fresh tomatoes, deseeded, roughly diced
2 x 410g cans chickpeas, drained
1L (4 cups) Campbells Real Stock – Chicken
STEP 1 Heat olive oil in a large saucepan over medium- high heat, add chorizo and cook for 5 minutes, or until golden. Add onion, garlic, and celery, cook over a low heat for 3 minutes. Add spinach, tomatoes, chickpeas and Campbells Real Stock. Bring to the boil, lower the heat and simmer for 20minutes, stirring occasionally.
STEP 2 Remove 1/3 of the soup and puree in a food processor. Pour back into the pot, season with salt and pepper.
