Chorizo and Chickpea soup

This is a great 'cupboards are bare' recipe as you can get packs of chorizo which last in the fridge for ages or even freeze it (this is often what I do if I have a part opened pack).  Take a look at the 'make it thrifty' section for other ideas to keep costs down.

This is a bit cunning.  Only 90g of meat for 2-3 portions yet a soup which tastes meaty and flavoursome and 5 different vegetables sneakily inside; onion, carrot, pepper, tomatoes and chickpeas.  Trust me, you or any vegetable hating family members would struggle to notice all of them.  Hidden in plain sight...

Smoked paprika is a pricey spice but a fantastic one and a great way to 'extend' the chorizo flavour without using masses of it.  Look out for the 'sweet' versions as some can be very spicy but some are milder and full of smokey barbecue aromas.  I prefer the milder versions, especially when I'm cooking for the little one.

It feels like there's not long left for soup season, especially when the birds are starting to sing in the trees and the blossom is already here but I feel this recipe spans the seasons.  Still great when it's chilly but a reminder of warm summers just around the corner spent nibbling chorizo and chickpea based tapas.

Chorizo and chickpea soup - Serves 2 adults easily with seconds (or leftovers for lunch)

Ingredients

90g, 3oz Chorizo, chopped into small chunks
1 small or half large onion, finely diced
1/2 carrot finely diced
2 cloves garlic, chopped
1/2 red pepper (capsicum), chopped
1/2 tsp sweet smoked paprika
1 tin of tomatoes (approx 400g, 14oz)
240g, 8.5oz tinned chickpeas, (garbanzo beans) drained (drained weight)

Method

Dry fry the chorizo, onion and carrot until the oil starts to run.  Add the garlic and smoked paprika and fry for a further minute or two.  Add in the pepper, tomatoes, chickpeas and 250ml / 8.5floz of boiling water and bring to the boil.

Turn down to a simmer and cook for a further 15-20 minutes or until the carrots are cooked.  Serve with crusty bread and a sprinkle of parsley if you're feeling especially like feeling like emulating a 1970's cook book vibe!

Make it Thrifty

As I said at the start, you can freeze chorizo, especially if you have part of a pack open which may not be used and in this kind of recipe, if frozen in chunks you can use it straight from the freezer.  Peppers also freeze pretty well if using in soups or stews like this (obviously you couldn't use them in salads after freezing.)  

If you like this, why not try this Moroccan soup with chickpeas?

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