This recipe is currently my favourite soup, and has held the title for quite a while now. Aside from being packed with healthy things (spinach and chickpeas, for example) it has the hearty warmth that I think we are all looking for when we pull out the stock pot at this time of year.
I also have a very funny story about this soup and a valuable lesson learned about making sure you open the little vents on the top of your blender lid when adding very hot liquid…you can fill in the blanks but suffice it to say that the mess was impressive.
Chorizo & Chickpea Stew
Adapted from the talented Jaime Oliver
- glug of olive oil
- 2 chorizo sausages – finely chopped
- 1 onion – peeled and finely chopped
- 2 cloves of garlic
- 2 sticks of celery – finely chopped
- medium head of spinach – washed and roughly chopped
- 8 fresh tomatoes – de-seeded and roughly chopped
- 28 oz can of chickpeas – rinsed
- 5 c. chicken stock
- coarse salt & ground black pepper
- 55 grams-ish of proscuitto or if you can find it pata negra – finely chopped
- 2 hard boiled eggs (don’t skip these…they add a lot to the soup)
- olive oil (for garnish)
1) Find yourself a big pot, one with a heavy bottom. Add a glug of olive oil and heat it up on medium . Add the chorizo and let it cook until the fat begins to render out.
2) Now, add the onions, garlic and celery. Turn down the heat and allow everything to cook for about 15 minutes. You do not want things to actually brown, so you should put the lid on the pot at this time.
3) Remove the lid and give everything a good stir. Add the tomatoes, spinach, chickpeas and chicken stock and bring to a boil. Pop the lid back on and let the soup simmer away for about 40 minutes.
4) At this point, you can boil your eggs if you haven’t already. If you are an egg boiling virgin, take a look at this helpful article (go for the hard boiled option). Once your eggs are successfully boiled, chop them up coarsely.
5) When you are satisfied that you soup has simmered enough, remove about 1/3 of it and blend it (with a regular blender or an immersion blender if you are lucky enough to have one). Add the blended soup back into the pot.
6) Add the proscuitto (or pata negra) and simmer for a couple more minutes. Remove from heat.
7) When you have ladled some soup into you bowl, top it with a bit of olive oil (if you have a good quality olive oil that you save for special occasions, bust it out) and some of the hard-boiled egg.
PS: Some of you may notice from the photo that I did not do a terribly good job at de-seeding my tomatoes. It didn’t seem to affect the overall flavour of the soup, so if you want to skip that step, I am sure you could.