Tomato, Chickpea and Chorizo Soup
Equipment
Ingredients
- 2 tin chopped tomatoes
- 400 g tinned chickpeas
- 300 ml chicken stock
- 1 onion
- 100 g chorizo sausage
- 4 garlic cloves
- Olive oil
- 1 tsp paprika
- Parmesan cheese to serve
- Salt and pepper
Instructions
- Peel and finely dice the onion and garlic.
- Over a medium heat gently fry in olive oil.
- Slice the chorizo and add to the onion and garlic, frying until the fat is released from the chorizo then add the paprika.
- Drain and rinse the chickpeas and add to the pan along with the chopped tomatoes.
- Add the chicken stock and season with a little salt and plenty of pepper.
- Bring to the boil and simmer for 10 minutes.
- Serve in an ANTA porridge bowl with generious shavings of parmesan cheese.
