This is a wonderful winter dish that is easy & quick to make and you can cook in bulk and freeze it too. To get the most flavour from this soup it is essential to use real chorizo sausage (Richard Bosman quality cured meats if you live in South Africa!). You can fry your chorizo for a short time but this is by no means essential. If you don’t fry your chorizo more of the fat will stay in the meat rather than spread through the chickpeas.

Chorizo is often served with beans of various types in Spanish cooking and chickpeas compliment the Chorizo. If you want to try something different, Butter beans are also good! They absorb the chorizo flavour well but can break up in the soup making it slightly thicker. If spicy food is your preference then chorizo and chickpea soup can be spiced up with the addition of a few chilli flakes. Add these when you add the tomatoes. This soup can be served either as a starter (four portions) or as a main meal (two to three portions). If serving as a main meal it goes very well with a tomato & avocado salad.

The soup can be frozen as it is although freezing it without the spinach and then adding it 90 seconds before serving will let that green colour shine through much better.

Preparation Time: 8 minutes

Cooking Time: 20 minutes

How Difficult: Easy

Servings: 4 starter soups

Ingredients:

Chorizo 100g / 3½oz

Chickpeas 400g / 14oz can

Chopped tomatoes 400g / 14oz can

Spinach 100g / 3½oz

Sweet (bell) red pepper 1

Half a tablespoon Olive oil

Sweet paprika (pimenton) ¾ teaspoon

Vegetable stock cube – 1

Prep:

Remove the skin from the chorizo then slice into small chunks (no need if it is a natural casing). Cut the red pepper into quarters, remove the pith and seeds. Slice into strips and then cut into small cubes.

Method:

Add the olive oil to a large frying pan on a medium heat. Now add the chopped chorizo and sweet pepper. Fry for ten minutes turning the ingredients every minute or so to stop them from sticking to the base of the pan. Pour in the tomatoes, the chickpeas and half a can (chickpea can) of water. Add the sweet paprika and stir the ingredients well. Cook the ingredients for eight more minutes stirring every couple of minutes.

Now sprinkle the spinach into the soup and stir it until wilted. This will take about a minute and a half.