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Chickpea and Chorizo Soup


  • To Serve


  • 1.

    Soak the chickpeas overnight in water. Drain and rinse when ready to cook.

  • 2.

    Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.

  • 3.

    Add the chickpeas and cook for three minutes.

  • 4.

    Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. Keep a check on the water - you'll probably need to keep adding a little to cover the chickpeas.

  • 5.

    Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.

  • 6.

    Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a swirl of olive oil.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Chickpea and Chorizo Soup.


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