Spanish chorizo and chickpea soup

Spanish chorizo and chickpea soup is perfect soul warming food for the cooler months.

Recipe «Spanish chorizo and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 Primo Classic Chorizo, sliced, 3 garlic cloves, thinly sliced, 400g can diced tomatoes, 400g can chickpeas, drained, rinsed , 2 cups chicken stock, 1 bunch silverbeet, Crusty bread, to serve .

Ingredients:

• 1 tbsp olive oil 
• 1 Primo Classic Chorizo, sliced 
• 3 garlic cloves, thinly sliced 
• 400g can diced tomatoes 
• 400g can chickpeas, drained, rinsed 
• 2 cups chicken stock 
• 1 bunch silverbeet 
• Crusty bread, to serve 

Instructions

1. Heat oil in a saucepan over medium-high heat. Cook chorizo for 2 minutes or until crisp. Reduce heat to low. Add garlic. Cook for 2 minutes or until golden. Add tomato, chickpeas, stock and 2 cups cold water. Bring to the boil. Simmer, covered, stirring, for 10 minutes or until heated through.
2. Remove stems from silverbeet (see related article). Finely shred leaves. Add to pan. Simmer, covered, for 2 minutes or until leaves have wilted. Ladle soup into bowls. Serve with bread.