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1
Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan).
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2
Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes.
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3
Remove the chorizo with a slotted spoon and reserve.
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4
Add the chicken to the pot and season with salt, pepper, and cumin.
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5
Brown the chicken on all sides for 3 to 4 minutes.
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6
Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently.
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7
Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas.
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8
Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes.
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9
While the stoup is cooking, prepare the salad.
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10
Remove and reserve the zest of the two oranges.
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11
With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all.
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12
Slice the oranges into disks.
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13
In a salad bowl combine the orange disks with the mixed greens.
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14
Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO.
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15
Season the salad with salt and pepper and toss to coat.
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16
Add the toasted almonds, if using.
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17
To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro.
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18
Taste the stoup and adjust the seasonings.
