Chickpea, tomato and chorizo soup
4
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You got 25 minutes? Then you've got plenty of time to whip up this chuncky soup!
Ingredients
Olive oil
1 tsp
Brown onion
1 medium
Chorizo sausage
125 g, finely chopped
Smoked paprika
1 tsp
Canned diced tomatoes
400 g
Salt reduced chicken stock
2 cup(s), (500ml)
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Fresh flat-leaf parsley
2 tbs
Instructions
1
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.
2
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.
3
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.
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