chorizo & chickpea soup

I love soup. I adore it.

In summer I whip up Caldo Tlalpeño, a soup, originating from a borough in Mexico’s capital city, that's fresh with smoky chipotle chillies, tangy lime and smooth avocado pieces. In winter I opt for something more decadent like the ridiculously rich Seupa Vapellenentse, a fontina cheese and cabbage stew from Valle d’Aosta in northern Italy.

Over the years I’ve perfected my own recipes for rustic roasted tomato soup with pasta, creamy garlic purée, cauliflower and white truffle foam and I even learnt an old Eastern European chicken noodle broth from my grandfather.

Soup is wonderful. It’s glorious!

So when Tami from Running with Tweezers announced the Super Souper Challenge, I was delighted to join. Only problem is, which soup do I write about? It’s like choosing between your children!!!

Then I discovered a Spanish soup (chorizo & chickpea) that could possibly be one of the best soups in the world.

That’s a big call, I hear you say. And that’s exactly the response I got from two of my work colleagues when I told them about it. But I’m serious. This could possibly be one of the best soups in the world!

It’s rich with tomatoes, it’s spicy with chilli, it’s fragrant with herbs, it’s hearty with sausage and it’s healthy with legumes. I could easily see this as a summer or winter soup.

It makes me happy.

Tami’s Super Souper Challenge is actually a competition and, since I’m not a great photographer (and don’t have all the snazzy props that some of those serious food stylist bloggers have), I don’t expect to win on looks.

I just hope the soup conveys some of the absolute deliciousness that it possesses – enough to convince one or two of you to make it yourselves.

Chorizo & Chickpea Soup
 
Based on the recipe in the Gourmet Traveller June 2003, ‘Spanish Inspired’ lift out. Serves 4 as a light meal.
 
Ingredients:
2 chorizo sausages, cut on the diagonal
50g serrano ham, finely chopped
1 medium red onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
6 cloves garlic, crushed
2 tablespoons tomato paste
2 teaspoons thyme leaves
1 teaspoon marjoram
½ teaspoon chilli flakes
1 teaspoon sweet paprika
800g canned chopped tomatoes
800g canned chickpeas, rinsed
1.5 litres chicken stock

Method:
1. Heat olive oil in a large pot. Add chorizo and cook over medium heat for 2-3 minutes on each side until browned. Remove and drain on absorbent paper.
2. Add some more olive oil to the pan and add ham, onion, carrot, celery and stir over a low-medium heat for 6-8 minutes or until vegetables are tender but not brown.
3. Stir in garlic, thyme, marjoram, chilli and paprika and cook for 30 seconds or until fragrant.
4. Add tomato paste and cook for 30 seconds or until blended and slightly thickened.
5. Add chickpeas, tomatoes, stock and chorizo.
6. Combine well and bring to the boil over high heat then reduce to low and cook, covered, for 45 minutes.
7. Season to taste. Serve in warmed bowls with parsley and bread passed separately.

I hope you choose to make it and I hope it brings you as much joy as it has brought me.

Can’t wait to check out Tami’s recap and discover a whole new world of soup!

Tags: morsels and musings food blog food and drink australia recipes super souper challenge food blogging event soup chorizo sausage chickpea garbanzo spanish cuisine spanish food spanish recipes