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Soak the chickpeas overnight in water. Drain and rinse when ready to cook.
Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.
Add the chickpeas and cook for three minutes.
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.
Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.
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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