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Donal Skehan
Tomato, Chorizo & Chickpea Soup | DonalSkehan.com, A filling soup with the warming hum of spice.
  • light-meals

Tomato, Chorizo & Chickpea Soup

January 26

A simple soup, no matter how humble the ingredients, can be a thing of true beauty, especially on a cold, January day. This particular recipe is a favourite of mine – it really takes the classic tomato soup up a gear in the flavour stakes.

 

  • time 20 mins
  • serves Serves 4
  • video
Method
  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.
  5. TOP TIP

    You can blend this with a hand held blender at this point if you prefer smooth soups. I like this one chunky!
  6. 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.

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Ingredients

7 oz raw chorizo sausage, halved lengthways and sliced

1 large onion, chopped

8 oz celery, chopped

10 oz carrots, chopped

2 garlic cloves, finely chopped

1 tsp smoked paprika

1 tsp mild chilli powder

1⁄2 tsp ground cumin

1 x 14 oz tin chopped tomatoes

3 cups vegetable stock (from a cube is ok)

1 x 14 oz tin chickpeas, drained and rinsed

Sea salt and freshly ground black pepper

Extra-virgin olive oil

Chopped fresh flat-leaf parsley, to garnish

200g raw chorizo sausage, halved lengthways 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

You'll Need

Large frying pan

Hand held blender (optional)

 

3.9
(9)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan