SPANISH CHORIZO AND CHICKPEA SOUP

On a cold, rainy day (let's face it, most days in Ireland), the one thing that I always crave is a warm, hearty soup. This one, which I found in one of Rachel Allen's cookbooks, fits the bill perfectly. What's better is the list of healthy ingredients, which can easily be interchanged according to preference, (I added some chilli to amp up the heat). Vegans/vegetarians, cut out the chorizo and swap chicken stock for vegetable stock and you're good to go!  

INGREDIENTS

1 tbsp olive oil
125g / 5 oz chorizo, diced
1 onion, finely chopped

1 chilli, finely chopped (my addition // optional)
2 celery stalks, finely chopped
2 cloves of crushed or grated garlic
1 x 410g / 14oz tin of chickpeas, not drained
2 tins of chopped tomatoes (or 8 fresh ripe tomatoes, peeled and chopped)
1 litre / nearly 2 pints chicken stock
Salt and pepper
450g / 1lb spinach, destalked and finely chopped (or baby spinach leaves left whole)

METHOD

1. Place the olive oil in a large saucepan on the heat and add the diced chorizo.

2. Cook for a minute or 2 until the chorizo releases it’s oils, then add the chopped onion, celery, garlic and chilli if using.

3. Cook on a gentle heat with the lid on until the onion is completely cooked, about 10 minutes, then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.

4. Add the chickpeas (and all the liquid), tomatoes (and all the liquid) and the stock, season with salt and pepper and bring up to the boil.

5. Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours.

6. Taste for seasoning, add more salt and pepper if necessary.

7. With the mixture still boiling add the spinach and cook for 1 minute more, until the spinach is soft.

8. Serve in big warm bowls.