Chickpeas add extra substance to the Spanish flavours of this soup.
INGREDIENTS
▶ 2 tbsp olive oil
▶ 250g (9oz) chorizo, cut into small cubes
▶ 2 red onions, finely chopped
▶ 4 celery sticks, finely diced
▶ 4 carrots, finely diced
▶ 3 garlic cloves, grated or finely chopped
▶ salt and freshly ground black pepper
▶ 700g jar passata
▶ 1.2 litres (2 pints) hot vegetable stock
▶ 2 x 400g cans chickpeas, drained and rinsed
▶ handful of coriander, finely chopped, to serve
METHOD
1. Heat half the oil in a large heavy-based pan, add the chorizo, and cook over a medium heat, stirring occasionally, for 5 minutes, or until beginning to turn crispy. Remove and put to one side.
2. Heat the remaining oil in the pan, add the onions, and cook over a low heat for 6–8 minutes, or until soft and translucent. Stir in the celery, carrots, and garlic, season with salt and pepper, then cook over a low heat, stirring occasionally, for 8 minutes, or until tender. Add the passata, stock, and chickpeas, and simmer for 15 minutes. Return the chorizo to the pan, then taste and season with salt and pepper if needed. Stir through the coriander and serve.
PREPARE AHEAD This recipe makes a large quantity so you may want to freeze some. Before adding the coriander, let cool completely, transfer to a freezeproof container, then freeze. To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Stir in some chopped coriander, and serve.
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