Chickpea and Rosemary Soup with Sizzled Chorizo
Photography by Aaron McLean.
You can use either a smoked or plain paprika in this soup. Smoked paprika will give a richer tasting soup that works well with the chorizo, but both are delicious.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
1 large potato, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
½ teaspoon each ground turmeric and smoked paprika
¼ teaspoon ground cinnamon
2 x 400 gram tins cooked chickpeas, drained and rinsed, 1 cup set aside for the topping
5 cups chicken or vegetable stock
1 tablespoon lemon juice
sea salt and freshly ground pepper
Topping
3 tablespoons olive oil
1 cured chorizo sausage, diced
½ teaspoon ground smoked paprika
2 tablespoons chopped flat-leaf parsley
METHOD
Heat the olive oil in a large saucepan and add the onion, carrot, potato, garlic and rosemary and season generously. Cover and cook until the vegetables are tender, stirring occasionally and adding a splash of water if the potato starts to catch on the bottom of the saucepan.
Add the spices and chickpeas and cook for 1 minute. Add the stock, season and simmer for 10 minutes.
Let the soup cool a little then blend in a food processor until smooth. Do this in batches. Tip back into the saucepan and reheat before serving.
Topping: Heat the olive oil in a sauté pan and cook the chorizo, paprika and the reserved chickpeas until lightly golden. Add the parsley and sizzle for a few seconds.
To serve: Stir the lemon juice into the soup and ladle into warm bowls. Top with the chorizo and chickpeas and drizzle with some of the oil left in the pan.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!