SPANISH CHORIZO & CHICKPEA SOUP

The chickpea (Cicer arietinum) is a legume and is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, channa and Bengal gram. The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). There are two main kinds of chickpea: 1) Desi, which has small, darker seeds and a rough coat, cultivated mostly in the India, Bangladesh, parts of Pakistan, Ethiopia, Mexico and Iran and 2) Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, India, Pakistan and Chile, also introduced during the 18th Century to India. There are many health benefits to eating chickpeas. Their high protein content is perfect for those wishing to replace red meat in their diet. Chickpeas are also high in fiber and help to lower cholesterol.

Serves 4
75 minutes
582 kcal per serving


Ingredients

• 2-3 tbsp olive oil
• 150 g chorizo Iberico, chopped
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 2 celery sticks, chopped
• 500 g fresh spinach, washed
• 8 fresh tomatoes, deseeded and chopped
• 410 g tinned cooked chickpeas
• 1,3 l chicken stock
• 55 g pata negra or prosciutto, finely chopped
• 2 eggs, hard-boiled

Method

1. Put the olive oil into a large pot and add the chorizo.
2. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add the onion, garlic and celery.
3. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions.
4. Take off the lid, then add your spinach, tomatoes, chickpeas and chicken stock.
5. Bring to the boil, then lower the heat and simmer for around 40 minutes.
6. Season to taste with salt and pepper, then remove from the heat and stir in the pata negra.
7. Divide into bowls and grate some hard-boiled eggs on top.