Spanish Chickpea & Chorizo Soup

author: steveandsarah

created: 2005-12-12 00:37:37

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.