Chickpea, tomato and chorizo soup
125 g, finely chopped
Canned diced tomatoes
Salt reduced chicken stock
2 cup(s), (500ml)
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Fresh flat-leaf parsley
- Heat the oil in a saucepan over medium heat. Cook the onion and chorizo for 5 minutes or until golden. Add the smoked paprika and cook, stirring, for 1 minute or until fragrant.
- Add the tomato and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add the chickpeas and simmer for 5 minutes.
- Place half the soup in a blender and blend until smooth. Return to the saucepan with the remaining soup and heat over medium heat or until heated through. Serve topped with the parsley.