Chick­pea and Rose­mary Soup with Siz­zled Chorizo

Dish - Everyday Dish - - Soups -

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.

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