Chickpea and Rosemary Soup with Sizzled Chorizo
Heat the olive oil in a large saucepan and add the onion, carrot, potato, garlic and rosemary and season generously. Cover and cook until the vegetables are tender, stirring occasionally and adding a splash of water if the potato starts to catch on the bottom of the saucepan.
Add the spices and chickpeas and cook for 1 minute. Add the stock, season and simmer for 10 minutes.
Let the soup cool a little then blend in a food processor until smooth. Do this in batches. Tip back into the saucepan and reheat before serving.
Topping: Heat the olive oil in a sauté pan and cook the chorizo, paprika and the reserved chickpeas until lightly golden. Add the parsley and sizzle for a few seconds.
To serve: Stir the lemon juice into the soup and ladle into warm bowls. Top with the chorizo and chickpeas and drizzle with some of the oil left in the pan. Serves 4–6
You can use either smoked or plain paprika in this soup. Smoked paprika will give a richer tasting soup that works well with the chorizo, but both are delicious.