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
3 tablespoons olive oil
1 cured chorizo sausage, diced
½ teaspoon ground smoked paprika
2 tablespoons chopped flat-leaf parsley
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.