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Spanish chickpea and chorizo soup

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 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) Campbell’s Real Stock - Chicken

Method

  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 Campbell’s Real Stock. Bring to the boil, lower the heat and simmer for 20minutes, stirring occasionally.
  2. Remove 1/3 of the soup and puree in a food processor. Pour back into the pot, season with salt and pepper.  

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