Chunky chickpea & chorizo soup
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chorizo Sausage
75 g
Onion
1 medium
Carrots, raw
2 medium
Celery, Raw
2 stick(s)
Coriander, Dried
1 teaspoon(s), level
Paprika
½ teaspoon(s), level
Tomato Purèe
2 tablespoon(s), level
Chicken stock cube(s)
1 cube(s)
Chickpeas, cooked
1 can(s), large, drained
Lemon Juice, Fresh
1 teaspoon(s)
Parsley, fresh
3 tablespoon(s)
Black pepper
1 pinch
Instructions
1
Cook the chorizo for 2 minutes in a large lidded saucepan, until it starts to release its juices. Add the onion, carrot and celery to the pan and cook, covered, for 5 minutes.
2
Mix in the spices and the tomato purée and cook for 1 minute before adding the stock, chickpeas and lemon juice. Bring to the boil and cook, covered, for 15 minutes, or until the vegetables are tender. Stir in the parsley and season to taste before serving.
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