-
1
Put the chickpeas in a large bowl, cover with plenty of cold water and leave to soak overnight.
-
2
Next day, drain chickpeas and place in a large pan. Cover with plenty of fresh water and bring to the boil. Cover and simmer for 2 to 3 hours, until tender. Add more boiling water if necessary, to keep the chickpeas covered during cooking. Drain, reserving the cooking liquid.
-
3
Heat the oil in a large, deep frying pan. Add the chorizo sausages and fry over a medium heat for 5 minutes, until a lot of oil has seeped out of the susages and they are pale golden brown. Drain and set aside.
-
4
Soak the saffron strands in a little warm water.
-
5
Add the chili flakes and garlic to the fat in the frying pan and cook for a few seconds. Stir in the saffron with its soaking water, the chopped tomatoes, chickpeas, potatoes, chorizo sausages and bay leaves. Pour in scant 2 cups of the chickpeas cooking liquor and the water and stir in salt and pepper to taste.
-
6
Bring to the boil, then reduce the heat and simmer for 45-50 minutes, stirring gently occasionally until the potatoes are tender and the soup has thickened slightly.
-
7
Add the chopped parsley to the soup and adjust the seasoning. Ladle the soup into four large, warmed soup plates and drizzle a little extra virgin olive oil over each portion. Serve with crusty bread.
