Chickpea, pumpkin and chorizo soup
This is a treasured family recipe and one that I hope you that you will enjoy just as much, it's my chickpea pumpkin and chorizo soup
Servings: 4
Ingredients
- ¼ teaspoon saffron threads
- 260 g chorizo 9oz, diced
- t tablespoon olive oil
- 2 carrots finely diced
- 1 brown onion finely diced
- 4 garlic cloves minced
- 1 tablespoon smoked paprika
- 4 ripe tomatoes diced
- 250 g pumpkin peeled and quartered
- 1 L chicken stock
- 2 bay leaves
- 400 g tinned chickpeas 14 oz, drained
- 250 g baby spinach
- 1 teaspoon chilli flakes optional
- salt and pepper
Instructions
- Add the saffron threads to a small bowl and combine with a splash of hot water. Stir and leave to sit until ready to use.
- In a large pot on a high heat, bring the olive oil to heat and then add the chorizo. Fry for 2 minutes on each side or until caramelized and browned. Using a slotted spoon, remove the chorizo from the pot and set to the side. Ensure you leave all of the oils in the pot.
- Turn the heat to medium and add the carrot, onion and garlic. Fry for 7 minutes or until softened.. Using a wooden spoon, stir occasionally. Add the paprika to the pot and stir through for 2 minutes or until fragrant.
- Add the tomatoes to the pot and cook for an additional 5 minutes or until they have become soft and jammy. Add the pumpkin, saffron threads and water, chicken stock and bay leaves to the pot and stir through. Taste and season for salt and pepper.
- Bring to the boil then turn the heat to medium or until the soup is at a rapid simmer. Pop the lid on and leave to simmer for 30 – 40 minutes or until the pumpkin is soft enough to mash.
- Remove the pumpkin from the pot and mash up with a fork. Place the pumpkin back into the pot with the chickpeas, chorizo and spinach. Stir through and cook uncovered for a further 10 minutes or until the chickpeas are tender and the spinach has wilted.
- Serve with a sprinkling of chili flakes, if using.
