Spanish Chickpea Soup

Recipe by JustEmma
READY IN: 2hrs 20mins




  • 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.