Spanish Chickpea Chorizo And Prawn Soup Recipe

Name: Spanish Chickpea Chorizo And Prawn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Sized Onion; 1 clove Garlic; 3 Tablespoons Olive Oil, Divided; 2 whole Small Carrots, Diced; 3/4 pounds, 3-7/8 ounces, weight Freshly Chopped Tomatoes; 2 teaspoons Chopped Rosemary; 3/4 pounds, 2-1/8 ounces, weight Tinned Tomatoes; 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Chicken Or Vegetable Stock; 1-3/4 pounds, 1/4 ounces, weight Tinned Chickpeas; 5-1/3 ounces, weight Chorizo; 8 ounces, weight Prawns; 1 pinch Saffron; Salt And Pepper

Servings: persons

1 whole Medium Sized Onion
1 clove Garlic
3 Tablespoons Olive Oil, Divided
2 whole Small Carrots, Diced
3/4 pounds, 3-7/8 ounces, weight Freshly Chopped Tomatoes
2 teaspoons Chopped Rosemary
3/4 pounds, 2-1/8 ounces, weight Tinned Tomatoes
4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Chicken Or Vegetable Stock
1-3/4 pounds, 1/4 ounces, weight Tinned Chickpeas
5-1/3 ounces, weight Chorizo
8 ounces, weight Prawns
1 pinch Saffron
Salt And Pepper

1
["1. Chop the onion and garlic finely, then heat 2 tablespoons olive oil in a stock pan.", "2. Saute the onion and garlic first. Sweat these in the pan then add the carrots and saute for another 2-3 minutes.", "3. Add the freshly chopped tomatoes and rosemary and saute for another 2-3 minutes. Then add the tinned tomatoes and stock. Bring to the boil then simmer for 30 minutes.", "4. Remove the chickpeas from their packaging and rinse under cold water to refresh them. Cut the chorizo into thin slices and remove the shells from the prawns.", "5. After 30 minutes, puree the soup with a pinch of saffron to add colour and leave aside.", "6. Heat the remaining 1 tablespoon of olive oil in a normal pan and saute the chorizo first until the fat from the chorizo comes out. Once the fat starts to come out of the chorizo, add the chickpeas and mix together. Keep mixing/frying for 3 minutes to let the chickpeas blend their flavour with the chorizo.", "7. Combine the chickpeas and chorizo with the soup in a suitable-sized stockpot and simmer for another 30 minutes.", "8. Add the prawns and cook for another five minutes (the prawns should only take about 5 minutes to cook), then it's ready to serve. Season with salt and pepper to suit your taste. I used some rosemary to garnish the dish but that's entirely optional."]

602

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 whole Medium Sized Onion, 1 clove Garlic, 3 Tablespoons Olive Oil, Divided, 2 whole Small Carrots, Diced, and more.

Yes, Spanish Chickpea Chorizo And Prawn Soup falls under the Seafood 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.

Spanish Chickpea Chorizo And Prawn Soup

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