CHICKPEA AND ROSEMARY SOUP WITH SIZZLING CHORIZO

CHICKPEA AND ROSEMARY SOUP WITH SIZZLING CHORIZO image

Yield 4-6

Number Of Ingredients 17

2 tablespoons of olive oil.
1 onion, thinly sliced.
1 carrot, diced.
I large potato peeled and diced .
2 cloves of garlic, crushed.
1 tablespoon finely chopped rosemary.
1/2 teaspoon each of ground turmeric and smoked paprika.
2 x 400 grams tins of chickpeas drained and rinsed.
Remember to set aside one cup of chickpeas for the topping.
5 cups chicken stock.
1 tablespoon of lemon juice.
Salt and pepper.
Topping.
3 tablespoons of olive oil.
1 cured chorizo sausage in small dice.
1/2 smoked ground paprika.
2 tablespoons of chopped flat leafed parsley.

Steps:

Heat the olive oil in a large saucepan. Add onion, carrot, potato, parsley, and rosemary. Season generously. Cover and cook until the vegetables are tender. Stir occasionally. Add a splash of water if the potato starts to stick on the bottom of the saucepan. Add the spices and the chickpeas and cook for one minute. Add Stock. Season and simmer 10 minutes. Let the soup cool a little. In batches blend in a food processor until smooth. Tip into a saucepan and reheat before serving. Topping: Heat the olive oil in a saucepan. Cook the chorizo, paprika and the reserved chickpeas, until lightly golden. Add the parsley and sizzle for a few seconds. To Serve: Stir in the lemon juice into the soup. Ladle into warmed bowls. Top with chorizo and chickpeas. Drizzle some of the very hot oil left in the pan.