Chickpea and leek soup with chorizo

The fried chorizo topping adds a salty, garlicky flavour hit to this classic potato and leek, with chickpea, soup.

Recipe «Chickpea and leek soup with chorizo» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 2 leeks, trimmed, halved, thinly sliced, 1 garlic clove, finely chopped, 1.25 litres salt-reduced chicken stock, 900g cream delight potatoes, peeled, cut into 2cm pieces , 400g can chickpeas, drained, rinsed, 1 chorizo sausage, finely chopped, 2 tbsp fresh chives, chopped, to serve .

Ingredients:

• 1 tbsp extra virgin olive oil 
• 2 leeks, trimmed, halved, thinly sliced 
• 1 garlic clove, finely chopped 
• 1.25 litres salt-reduced chicken stock 
• 900g cream delight potatoes, peeled, cut into 2cm pieces 
• 400g can chickpeas, drained, rinsed 
• 1 chorizo sausage, finely chopped 
• 2 tbsp fresh chives, chopped, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
2. Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
3. Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
4. Serve topped with chorizo and chives.