This quick and easy stewy soup is surprisingly filling, plus the low cost ingredients make it great value if you’re feeding a crowd. Winter comfort food doesn’t get much better than these combination of flavours; the deeply smoked paprika and fiery chilies in the Spanish pork chorizo give the soup a real kick, that’s subtly offset by the creaminess of the chickpeas and potatoes (make this soup even spicier by adding a sprinkling of dried chilli flakes). If you’ve got time on your hands then use dried chickpeas and soak them in a bowl of cold water overnight.
- 1 tbsp olive oil
- 100g chorizo, cut into small chunks
- 1 onion, diced
- 1 clove garlic, finely chopped
- 1 x 400g can of chickpeas, drained and rinsed
- 500g potatoes, diced
- 750ml chicken stock
- Small bunch parsley, leaves only
Heat the olive oil in a large saucepan then add the chorizo pieces and fry for 2 minutes. Next add the onion and garlic and allow to cook for 5 minutes, stirring frequently.
Lastly add the chickpeas, potatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, checking that the potatoes are tender. Season to taste.
Ladle the soup into bowls and serve garnished with parsley.
For an authentic Spanish finish garnish the soup with chopped boiled eggs.