Chickpea and Chorizo Soup |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is low in fat, but will fill you up at the same time. If you try it before I'll get around to it, please let me know what you think. Ingredients:
1 onion, chopped |
1 tablespoon olive oil |
1 large carrot, peeled and diced |
1 stick celery, diced |
1 large potato, peeled and diced |
1 (14 ounce) can of chopped stewed tomatoes |
2 3/4 cups chicken stock |
1 (14 ounce) can chickpeas (garbanzo beans) |
3 1/2 ounces diced chorizo sausage |
2 tablespoons fresh flat-leaf parsley, chopped |
crouton, to serve |
salt, to taste |
black pepper, freshly ground, to taste |
Directions:
1. Heat the oil in a stock pot and cook the onion until soft and translucent.
2. Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
3. Add the chorizo and heat through.
4. Just before serving, sprinkle with parsley and croutons.
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