Spanish Chickpea & Chorizo Soup
submitted by
steveandsarah on
Dec-12-05
average rating: 3.5 (from 4
votes)(this recipe is good for lunch/dinner)
servings:
4
This is from Jamie Oliver's "Jamie's Dinners". It's worth
doing a double-recipe, as it improves after a day in the fridge. Note that
the chorizo he means is the Spanish kind -- the Mexican kind is fairly
different, but it would probably work in this recipe too. ingredients:
olive oil
5 1/2 oz chorizo sausage,
finely chopped
1 onion, peeled and finely chopped
1 clove of
garlic, peeled and finely chopped
2 sticks of celery, finely
chopped
1 lb fresh spinach, washed and chopped
8 fresh
tomatoes, deseeded and (you guessed it) roughly chopped
1 14oz can of
chickpeas, drained
5 cups chicken stock
salt and
pepper
2 oz pata negra, Spanish ham or prosciutto, finely
chopped
2 hard-boiled eggs
Put a couple of tablespoons of olive
oil in a large pot and add the chorizo. Allow it to heat up and cook for a
couple of minutes until the fat comes out of the chorizo, then add your onion,
garlic and celery. Turn the heat down and cook slowly for 15 minutes with
a lid on and without coloring the onions. Now take the lid off - the smell
and color will be fantastic. Stir it around and get some color happening
now. Add your spinach, tomatoes, chickpeas, and chicken stock. Bring
to a boil, then lower the heat and simmer for around 40 minutes.
At this
point you can remove about a third of the mixture and puree it in a food
processor. [I just ran a hand blender in it for a few seconds.] Pour
it back in the pot, give it a good stir and season to taste with salt and
pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3
tablespoons of good Spanish extra virgin olive oil. Divide into bowls and
grate some hard-boiled egg on top.
