Name: Chorizo and chickpea soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 chorizo sausages, skin removed, thinly sliced; 1 onion, finely chopped; 2 clove garlic, crushed; 1 carrot, diced; 1 stalk celery, diced; 1 teaspoon paprika; 1 teaspoon dry mustard; 1 teaspoon ground cumin; 2 cup (500ml) chicken stock; 1 bay leaf; 1 pinch saffron; 400 gram can chickpeas; 1 cup shredded silverbeet; 2 tomatoes, diced; 1 lemon, grated zest, juice; salt, freshly ground black pepper, to taste; 2 brown onions, sliced into rings, separated; 1/2 cup flour; 3/4 beer; 2 teaspoon paprika; 1 pinch cayenne pepper; 1 teaspoon salt; vegetable oil, for frying

Chorizo and chickpea soup

This appetising soup is jam-packed with as many spices as it is vegetables. From chorizo chunks to paprika, cumin and saffron you'll be wowed with the amount of flavour packed into every mouthful.

Serves 4

Cook

Ingredients

1 tablespoon olive oil

2 chorizo sausages, skin removed, thinly sliced

1 onion, finely chopped

2 clove garlic, crushed

1 carrot, diced

1 stalk celery, diced

1 teaspoon paprika

1 teaspoon dry mustard

1 teaspoon ground cumin

2 cup (500ml) chicken stock

1 bay leaf

1 pinch saffron

400 gram can chickpeas

1 cup shredded silverbeet

2 tomatoes, diced

1 lemon, grated zest, juice

salt, freshly ground black pepper, to taste

2 brown onions, sliced into rings, separated

1/2 cup flour

3/4 beer

2 teaspoon paprika

1 pinch cayenne pepper

1 teaspoon salt

vegetable oil, for frying

Method

1.Heat oil in a large pan over medium heat.

2.Add chorizo; cook 2-3 minutes. Add onions, garlic, carrot, celery and spices; cook 5 minutes.

3.Add stock, bay leaf, saffron and chickpeas; bring to the boil. Reduce heat. Cover; simmer 10 minutes.

4.Remove from heat; stir through silverbeet, tomato and lemon zest and juice.

5.Meanwhile, combine flour, beer, paprika and salt in a medium bowl. Add onions; drain off excess batter.

6.Heat oil in a wok or large pan over high heat. Add onion; cook until crispy.

7.Divide soup among 4 serving bowls and top with onion rings.

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