Chickpea And Rosemary Soup With Sizzling Chorizo Recipe

Name: Chickpea And Rosemary Soup With Sizzling Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons of olive oil.; 1 onion, thinly sliced.; 1 carrot, diced.; I large potato peeled and diced .; 2 cloves of garlic, crushed.; 1 tablespoon finely chopped rosemary.; 1/2 teaspoon each of ground turmeric and smoked paprika.; 2 x 400 grams tins of chickpeas drained and rinsed.; Remember to set aside one cup of chickpeas for the topping.; 5 cups chicken stock.; 1 tablespoon of lemon juice.; Salt and pepper.; Topping.; 3 tablespoons of olive oil.; 1 cured chorizo sausage in small dice.; 1/2 smoked ground paprika.; 2 tablespoons of chopped flat leafed parsley.

Servings: persons

2 tablespoons of olive oil.
1 onion, thinly sliced.
1 carrot, diced.
I large potato peeled and diced .
2 cloves of garlic, crushed.
1 tablespoon finely chopped rosemary.
1/2 teaspoon each of ground turmeric and smoked paprika.
2 x 400 grams tins of chickpeas drained and rinsed.
Remember to set aside one cup of chickpeas for the topping.
5 cups chicken stock.
1 tablespoon of lemon juice.
Salt and pepper.
Topping.
3 tablespoons of olive oil.
1 cured chorizo sausage in small dice.
1/2 smoked ground paprika.
2 tablespoons of chopped flat leafed parsley.

1
Heat the olive oil in a large saucepan.
2
Add onion, carrot, potato, parsley, and rosemary.
3
Season generously.
4
Cover and cook until the vegetables are tender.
5
Stir occasionally.
6
Add a splash of water if the potato starts to stick on the bottom of the saucepan.
7
Add the spices and the chickpeas and cook for one minute.
8
Add Stock.
9
Season and simmer 10 minutes.
10
Let the soup cool a little.
11
In batches blend in a food processor until smooth.
12
Tip into a saucepan and reheat before serving.
13
Topping:
14
Heat the olive oil in a saucepan.
15
Cook the chorizo, paprika and the reserved chickpeas, until lightly golden.
16
Add the parsley and sizzle for a few seconds.
17
To Serve:
18
Stir in the lemon juice into the soup.
19
Ladle into warmed bowls.
20
Top with chorizo and chickpeas.
21
Drizzle some of the very hot oil left in the pan.

811

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons of olive oil., 1 onion, thinly sliced., 1 carrot, diced., I large potato peeled and diced ., and more.

Yes, Chickpea And Rosemary Soup With Sizzling Chorizo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea And Rosemary Soup With Sizzling Chorizo

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