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Chickpea and Chorizo Soup


  • 225g/8oz dried chickpeas

  • 1 tbsp oil

  • 125g/4½oz piece of chorizo, cut into bite-sized chunks

  • 3 cloves garlic, chopped

  • ½ onion, studded with 4 cloves

  • 2 tsp ground coriander

  • salt and freshly ground black pepper

  • To Serve

  • extra virgin olive oil

  • toasted flaked almonds


  • 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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