Prep 20 mins
Cook 2 hrs
This is a lovely comforting soup, lifted by the addition of chorizo sausage. A popular winter soup in our house. Time does not include soaking time for chickpeas (though you can use tinned to save the effort)
- 8 ounces dried garbanzo beans
- 4 1⁄2 ounces chorizo sausage, cut into bite-size chunks
- 3 garlic cloves, chopped
- 1⁄2 onion
- 4 -5 whole cloves
- 2 teaspoons ground coriander
- 1 tablespoon oil
- sliced almonds, toasted
- single cream
- Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
- Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
- Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
- Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
- Remove the clove studded onion and season the soup with salt and pepper to taste.
- Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
- Whilst reheating, toast some almond flakes until lightly brown under the grill.
- Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.
Thanks Emma, used this recipe as a starter for a dinner party on saturday night, went down really well, will certainly make it again. gorgeous.