• 0253f2ba169396015c7062f0700361cc

"Tastes Better Than It Looks" Chickpea And Chorizo Soup

I developed an affinity for chorizo after living in Madrid in my early twenties. I'm pretty sure it's single-handedly kept me from becoming a vegetarian.

Prep
Cook
Serves 4people
Ingredients
3
tbsp olive oil
5 1/2
chorizo sausage, finely chopped
1
medium onion, finely chopped
2
celery stalks, finely chopped
1
garlic clove, minced
1
tbsp pimentón or spanish paprika
1
lb (2 oz) fresh spinach, washed and chopped
8
large tomatoes, seeded and chopped
1
can (14 oz) chickpeas, drained
4
cups chicken or vegetable stock
salt to taste
ground black pepper to taste
2
prosciutto, diced
2
large eggs, hard-boiled and chopped
Directions
1.
Heat the oil over medium heat in a large pot, add the chorizo, and cook until the fat begins to render. Reduce the heat to low and add the onion, celery, garlic, and pimentón. Cover and cook, stirring occasionally, for 15 minutes, but try not to brown the onions; they should remain translucent.
2.
Add the spinach, tomatoes, chickpeas, and stock. Bring to a boil, then lower the heat and let simmer for 40 minutes. Remove a third of the mixture and purée it in a blender. Return the purée to the pot; it will thicken the soup and help the flavors come together. Season the soup with salt and pepper, ladle into soup bowls, and top with the prosciutto and hard-boiled eggs. Serve and enjoy.

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