A substantial and warming soup for days when it rains and it should be summer.
Using the spicy chorizo gives it an extra kick, but it works with any of the available flavours. This soup is even better when you re-heat it as it matures nicely in the fridge just like the chorizo itself.
- 2 tbsp olive oil
- 1 whole Yorkshire Chorizo, finely diced
- 2 thick slices of Paganum bacon finely diced
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, finely chopped
- 1 x 410g tin chickpeas
- 1 400g tin chopped tomatoes (or good ripe fresh tomatoes)
- 1 litre chicken stock
- Salt and pepper
- 450g baby spinach leaves (chopped)
- Place the olive oil in a large saucepan on the heat and add the diced chorizo and bacon. Cook for a minute or two until the chorizo colours the oil then add the chopped onion, celery and garlic. Cook gently with the lid on until the onion is completely cooked, about 10-15 minutes.
- Add the spinach, chickpeas, tomatoes and the chicken stock, bring back to the boil and simmer for about 40 minutes.
- If you prefer a creamier consistency you can blitz half of the soup in a food processor at this point and then add it back to the pan.
- Taste for seasoning, add salt and pepper if necessary.
- Serve (great with a few parmesan shavings on top)
Thanks to Ian Smith for the recipe & photo.