Spanish Roasted Tomato, Chorizo and Chickpea Soup

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You know you are in Spain when the buffet breakfast showcases salami, chorizo and jambon. Our first breakfast in Madrid made me forget (very quickly) my  standard yoghurt and fruit breakfast as I quickly filled my plate with tasty morsels of pork products.  Many years ago, I was told by cousins that they “the Spanish” use everything from the pig.  This accounts for Paella recipes calling for pig’s ear.  On that holiday 29 years ago Terese, my sister ordered a pork menu item… at least we could translate the word ‘pork’. What she didn’t realise was that she had ordered Pork Cheek – still on the jaw so once she ate the tender meat, a row of teeth appeared.

This soup recipe is not so confronting but chorizo, chickpeas, paprika, tomatoes and capsicums combine to make a  hearty Spanish Style soup.

Ingredients

1 teaspoon olive oil

2 chorizo sausages, cut into 1 cm pieces

1 red onion, halved and thinly sliced

2 teaspoons smoked paprika

1 litre chicken stock

1 cup water

400 g can chickpeas, drained

2 teaspoons balsamic vinegar

Gluten free bread to serve

Roasted vegetables

500 g Roma tomatoes, halved lengthways

2 red capsicums, quartered and deseeded

1 tablespoon olive oil

Salt and pepper to taste

Method

  1. Roasted vegetables : combine all ingredients in a roasting dish and cook in a very hot oven (240C) for about 25 minutes or until tender. Cool slightly and then chop coarsely.
  2. While vegetables are roasting, in a large stockpot, heat oil and then add chorizo. Cook, stirring for about 3 minutes or until golden.  Add onion and paprika.  Cook, stirring for a further 5 minutes or until onions are soft.
  3. Add roasted vegetables to stockpot together with stock, water, chickpeas and vinegar. Bring to boil.  Cover and simmer for 10 minutes.

(New Idea: from the New Idea Test Kitchen)