Chorizo & chickpea soup

I spent the afternoon outside mending guttering and gardening so I needed something hearty and satisfying to warm my cockles. This soup is quick and simple to make and really delicious. Most of the flavour comes from the rich paprika infused chorizo sausage.

Recipe (serves 2)

Ingredients:

• 1 400g tin of chickpeas
• 100g chorizo sausage, chopped
• 1 small onion, chopped
• 1/2 red pepper, chopped
• 1 small potato, peeled and chopped
• 1 small red chilli, chopped (optional)
• 1 tbsp dry sherry
• 1/2 litre stock
• glug of olive oil

Method

1. Soften the chorizo, onion, chilli and pepper on the oil for 5 minutes
2. Add the potato and sherry and cook for a further 2 minutes
3. Add the chickpeas and the stock, bring to the boil and simmer for 10 minutes
4. Add seasoning to taste then using a slotted spoon remove half the chunky mixture
5. Blend the rest until smooth (easiest done with a stick blender in the pan)
6. Return the mixture to the blended soup and heat through
7. Serve topped with freshly chopped parsley and a dusting of paprika

Best eaten with some chunky bread and a cold Spanish lager such as Estrella