Chorizo And Chickpea Soup

Serves 6
  • Steps
  • Ingredients


  • Put the drained chickpeas and water in a medium saucepan and cook until tender. Drain reserving cooking water.
  • Put the chorizo sausage, onion, celery and capsicum in a heavy-based five-litre pot with a small amount of oil, and cook for about 10 minutes on medium heat or until soft.
  • Add the garlic, paprika and thyme and cook for another couple of minutes, or until fragrant.
  • Add the cooked chickpeas, crushed tomatoes and some of the chickpea cooking liquid, just to cover. Top with water if needed.
  • Bring to the boil then lower to a simmer for about 20-30 mins. Season to taste and add chopped parsley.

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