02
Nov
10

Spanish Chickpea and Chorizo Soup

After a few slurps I was smitten. This soup may not win any beauty contests, but it’s everything a cool weather soup should be: hearty, comforting, nutritious, and it smells outrageously good.

This comes from Jamie Oliver. It’s got a pound of spinach, a load of tomatoes, chickpeas, chorizo and proscuitto. A roughly chopped hard boiled egg is sprinkled on top. There is a bit chopping involved, but the smokey spiciness of the soup makes it worth the effort . I found this soup at just the right time. It’s suddenly quite chilly outside. And last week, Gabi brought home her first full-blown daycare cold. She came down with it Monday. I got it Wednesday. By Friday, Jeff had it. As most soups are, this one was good therapy for all three of us. It also gave Jeff and me the energy we needed last weekend to keep up with Miss G. She’s into everything, crawling like a cyclone. And boy, does she ever want to walk.

Yep. For now, we’re savoring the fact that she’s not there yet. And We’re also savoring this soup. The double batch I made over the weekend should last us all week.

Spanish Chickpea and Chorizo Soup
slightly adapted from Jamie’s Dinners

Olive oil
5 1/2 ounces chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks celery, finely chopped
1 pound fresh spinach [I used 3/4 pound], washed and chopped
8 fresh tomatoes, seeded and roughly chopped [if they’re out of season, use canned whole tomatoes, a 28-ounce can. I used a combination of both]
1 14-ounce can or jar of good-quality cooked chickpeas, drained
5 cups chicken stock
Salt and freshly ground black pepper
2 ounces proscuitto, Spanish ham or pata negra, finely chopped
2 hard-boiled eggs, roughly chopped

Put about two tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add onion, garlic and celery. Reduce the heat and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off — the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach. tomatoes, chickpeas and chicken stock. Bring to the boil, the lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and puree it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the proscuitto or ham and 2 or 3 tablespoons of good olive oil. Divide into bowls and sprinkle some hard boiled egg on top. The egg adds a lovely richness to it.

Serves 4

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1 Response to “Spanish Chickpea and Chorizo Soup”


  1. 1 Nancy
    December 29, 2010 at 7:15 pm

    Yum! The egg and prosciutto at the end just add the right amount of zing and silky texture to this. We loved it!


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