Name: Chorizo and chickpea soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 chorizo sausages, skin removed, thinly sliced; 1 onion, finely chopped; 2 clove garlic, crushed; 1 carrot, diced; 1 stalk celery, diced; 1 teaspoon paprika; 1 teaspoon dry mustard; 1 teaspoon ground cumin; 2 cup (500ml) chicken stock; 1 bay leaf; 1 pinch saffron; 400 gram can chickpeas; 1 cup shredded silverbeet; 2 tomatoes, diced; 1 lemon, grated zest, juice; salt, freshly ground black pepper, to taste; 2 brown onions, sliced into rings, separated; 1/2 cup flour; 3/4 beer; 2 teaspoon paprika; 1 pinch cayenne pepper; 1 teaspoon salt; vegetable oil, for frying

Chorizo and chickpea soup

This appetising soup is jam-packed with as many spices as it is vegetables. From chorizo chunks to paprika, cumin and saffron you'll be wowed with the amount of flavour packed into every mouthful.

Ingredients

1 tablespoon olive oil

2 chorizo sausages, skin removed, thinly sliced

1 onion, finely chopped

2 clove garlic, crushed

1 carrot, diced

1 stalk celery, diced

1 teaspoon paprika

1 teaspoon dry mustard

1 teaspoon ground cumin

2 cup (500ml) chicken stock

1 bay leaf

1 pinch saffron

400 gram can chickpeas

1 cup shredded silverbeet

2 tomatoes, diced

1 lemon, grated zest, juice

salt, freshly ground black pepper, to taste

2 brown onions, sliced into rings, separated

1/2 cup flour

3/4 beer

2 teaspoon paprika

1 pinch cayenne pepper

1 teaspoon salt

vegetable oil, for frying

Method

1.Heat oil in a large pan over medium heat.

2.Add chorizo; cook 2-3 minutes. Add onions, garlic, carrot, celery and spices; cook 5 minutes.

3.Add stock, bay leaf, saffron and chickpeas; bring to the boil. Reduce heat. Cover; simmer 10 minutes.

4.Remove from heat; stir through silverbeet, tomato and lemon zest and juice.

5.Meanwhile, combine flour, beer, paprika and salt in a medium bowl. Add onions; drain off excess batter.

6.Heat oil in a wok or large pan over high heat. Add onion; cook until crispy.

7.Divide soup among 4 serving bowls and top with onion rings.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy