Serves 4 / 6 as a starter
Takes around 45 minutes if you chop as you go. All measurements are approximate, feel free to chop and change!
Half a loop of spicy chorizo, roughly chopped.
One onion, chopped
2 cloves garlic
One or two chillies, chopped & de-seeded depending on how hot you like it
1 jar of chickpeas
1 tin black olives, without the stone
Couple of handfuls cherry tomatoes
500ml chicken stock
Few handfuls of spinach leaves
Teaspoon of paprika
Fry the chorizo in the olive oil until crispy but not blackened. Add the chopped onion and stir well to coat in the chorizo-flavoured oil. Cook for 5 mins until the onion is soft, stirring frequently so it doesn’t stick. Add the chopped garlic and chillies and stir. Cook for 5 mins more. Drain & rinse the chickpeas and add those to the pan. Chop the tomatoes into quarters, or halves if they are very small & add to the pan. Drain and roughly chop the olives and add them too. Pour in enough stock to cover the mixture, and bring to the boil. Simmer for 10 mins, then add the spinach a handful at a time, stirring into the soup. Add a spoonful of hot paprika to taste, or sweet paprika if your chillies are hot.
Remove from the heat and blitz the soup well. Add more stock if required, be careful not too much as it will make the soup watery – it should be nice and thick but still pourable!
Serve with crusty bread.
Fancy a change?
This also works well with a jar of lentils instead of chickpeas
Don’t blitz the soup, leave it chunky
Swap the spinach for a bag of rocket instead for an extra peppery flavour