CHORIZO, CHICKPEA & SPINACH SOUP

Serves 4

● 1 large onion

● 2 celery sticks

● 2tbsp olive oil

● 125g (4½oz) cooking chorizo (from supermarkets), diced

● 2 garlic cloves, crushed

● 1tsp cumin seeds

● 400g tin of cherry tomatoes

● 2 thyme sprigs

● 800ml (1pt 7fl oz) vegetable stock

● 1 pack (approx 180-200g) of

chestnuts, roughly chopped

● 400g tin of chickpeas, drained

● 200g (7oz) spinach

● Sea salt and freshly ground black pepper

Peel and dice the onion and thinly slice the celery. Heat the oil in a

large lidded pan and gently sauté the onion and celery over a medium heat for around 5 minutes until softened. Add the chorizo, garlic and cumin seeds and cook for 5 minutes more.

Stir in the tomatoes and leave to bubble for a couple of minutes then add the thyme sprigs, vegetable stock, chestnuts and chickpeas. Reduce the heat and leave to simmer for 25 minutes, until everything is tender and cooked through.

Remove from the heat, stir in the spinach, cover and leave for 10 minutes to wilt. Stir, season and serve immediately.