i will freely admit that i did not make this dish. however, g did, and i have been the lucky recipient of it the past few days. it’s absolutely delicious as leftovers.
the recipe is from jamie oliver, but be warned, his website lists the ingredients in metric… haha. so here ya go!
recipe: spanish chickpea and chorizo soup
extra virgin olive oil
5 1/2 oz chorizo, chopped
1 onion, chopped
1 garlic clove, chopped
2 celery sticks, chopped
1 lb fresh spinach, chopped
8 fresh tomatoes, chopped
(are you seeing a pattern here?)
1 can chickpeas
5 cups chicken stock
2oz prosciutto, chopped
2 hardboiled eggs
cook the chorizo in a deep saucepan with a little bit of olive oil then add the onion, garlic and celery. simmer for 15 minutes with a lid on. after 15 minutes, take the lid off and stir it around; the onions should start to brown a bit now. add the spinach, tomatoes, chickpeas and stock. bring to a boil, then drop the heat and let simmer for 40 minutes.
after 40 minutes, take a third of the soup and puree it in a food processor or blender. pour it back in the pot and stir it around, then remove from the heat and stir in the prosciutto, a little more olive oil and then some grated hard boiled eggs.
this is a really great soup for the cold days ahead, and it reheats really well.