200g raw chorizo sausage, halved length-ways and sliced
1 large onion, chopped
225g celery, chopped
300g carrots, chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp mild chilli powder
1⁄2 tsp ground cumin
1 x 400g tin chopped tomatoes
750ml vegetable stock (from a cube is ok)
1 x 400g tin chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Chopped fresh flat-leaf parsley, to garnish

1. Fry the chorizo in a large pan over a medium heat until it is golden and has released its lovely spicy oil. Remove with a slotted spoon and set aside.

 

2. Add the onion, celery and carrots to the chorizo oil in the pan, reduce the heat and gently fry for another 3–4 minutes.

 

3. Add the garlic, paprika, chilli powder and cumin and fry for a further minute. Add the tomatoes and stock, stir well and season with a little salt and pepper.

 

4. Add the chorizo and chickpeas to the pan, holding back a handful for a garnish, and bring to the boil. Reduce the heat and simmer for 10–15 minutes.

TOP TIP

You can blend this with a hand held blender at this point if you prefer smooth soups. I like this one chunky!

 

5.  Ladle into bowls and add a drizzle of extra-virgin olive oil, the reserved chorizo and chickpeas, a good grinding of black pepper, and a little chopped fresh flat-leaf parsley to serve.