Spanish sausage and chickpea soup
( SERVES 4 )
Publication: NZ Herald
Photo by Carolyn Robertson
Use chorizo sausage in this authentic Spanish soup, flavoured with red wine and smoked paprika.
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Onion, finely diced |
| ½ cup | Red wine |
| 1 can | Chopped tomatoes |
| 2 cups | Chicken stock |
| 400 g | Waxy potatoes, peeled and diced |
| 1 can | Chickpeas, rinsed and drained |
| 3 | Chorizo sausages, thickly sliced |
| 1 tsp | Smoked paprika |
| 3 Tbsp | Fresh parsley, chopped |
Directions
- Heat a heavy-based saucepan, add oil and onion and cook for 5-8 minutes until softened but not coloured.
- Add the red wine and cook until reduced by half.
- Add tomatoes, stock, potatoes and chickpeas and simmer for 10-15 minutes or until potatoes are tender.
- Add chorizo and smoked paprika and simmer for 5 minutes for flavours to combine.
- Season to taste with salt and pepper and serve garnished with chopped parsley.
https://www.eatwell.co.nz/recipe/691/Spanish-sausage-and-chickpea-soup/
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