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Home > Recipes > Spanish sausage and chickpea soup

Spanish sausage and chickpea soup
( SERVES 4 )

Julie Le Clerc

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Spanish sausage and chickpea soup

Photo by Carolyn Robertson

No ratings yet

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

  1. Heat a heavy-based saucepan, add oil and onion and cook for 5-8 minutes until softened but not coloured.
  2. Add the red wine and cook until reduced by half. 
  3. Add tomatoes, stock, potatoes and chickpeas and simmer for 10-15 minutes or until potatoes are tender. 
  4. Add chorizo and smoked paprika and simmer for 5 minutes for flavours to combine.
  5. Season to taste with salt and pepper and serve garnished with chopped parsley.
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https://www.eatwell.co.nz/recipe/691/Spanish-sausage-and-chickpea-soup/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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