Chick pea cabbage and chorizo soup

This really is a lovely fresh and warming soup with vital flavours that are good for cold days. Nourishing and gorgeous, there won’t be any leftovers when you make this recipe!

chorizo chick pea and cabbage soup

Ingredients

1 large onion, halved and finely sliced
3 fat cloves of garlic, crushed
1 chorizo – they’re usually 200 or 225g – cut into fine rings
I small Savoy cabbage finely sliced(although any dark green leafy cabbage will work well – just avoid the almost white, very crunchy versions – the sort associated with coleslaw)
1 tin chickpeas, rinsed.
1 lemon or lime cut in halves
1 litre rich chicken stock
Fresh thyme/lemon thyme
3-4 bay leaves
1 tsp smoked paprika
1 tsp chilli flakes
Sea salt
Fresh cracked black pepper
Olive oil

chorizo chick pea and cabbage soup

Method

Gently heat your chicken stock which should take about 20 minutes to start simmering, during which time…

Fry the onion and garlic for 5 minutes in several tablespoons of olive oil, fairly slowly. Then add the chorizo and continue to fry for at least another 10 minutes so that the vegetables get really transluscent and also with some edges turning brown although be careful not to burn as the garlic easily goes bitter. The chorizo should be getting some crispiness and also have released beautiful reddish brown oils.

Add a paprika, chilli, thyme and bay leaves and continue to fry for 1-2 minutes until the pan is releasing very rich spicy aromas.

Now add the simmering chicken stock directly to the onion pan and stir together. Then immediately add the chickpeas and lemon/lime halves and simmer for 5 minutes.

chorizo chick pea and cabbage soup

Finally, add the sliced cabbage, simmer for another 5 minutes or so until the cabbage is tender but not mushy. Remove the citrus halves and squeeze any remaining flesh/juice into the soup. Given the saltiness of the chorizo, you should only check the seasoning at this point – adjust accordingly with sea salt and black pepper.

Serve immediately in warmed bowls with an additional squeeze of lemon juice and some finely chopped parsley. You definitely won’t need bread with this as the chick peas and rich, meaty, paprika flavours make for a satisfying, but still quite light and immensely tasty meal.

chorizo chick pea and cabbage soup

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