The chorizo and chickpea is adapted from an old Nigella Lawson recipe, although hers uses black beans. My friends made it for me for lunch one Sunday a few years ago — they swear by it for a hangover cure! It’s a spicy broth, but the coriander and the lime cut through, making it a cleansing, warming, bowl of goodness. So crank up the fire, bust out the woollies and get cooking. These are easy, quick and comforting dinners, perfect when it’s cold outside.
Ingredients
| 1 | Chorizo sausage (Main) |
| 1 can | Chickpeas, 390g |
| 1 tsp | Ground cumin |
| 1 tsp | Smoked paprika |
| 1 tsp | Chilli flakes |
| 1 can | Tomato, 390g, crushed or whole |
| 1 cup | Chicken stock, or vegetbale stock |
| 1 bunch | Coriander, to serve |
| 1 | Lime, cut into wedges, to serve |
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Directions
- Slice chorizo on a diagonal into 1/2cm slices. On a low-to-medium heat, fry gently to allow oils and aroma to come out.
- Add chickpeas and spices and mix together.
- Increase heat and add tin of tomatoes. Allow to simmer for a few minutes.
- Add stock and continue to simmer until you are ready to serve. Taste and season as necessary.
- Ladle soup into bowls, ensuring you get pieces of chorizo and chickpeas in each bowl. Garnish with plenty of fresh coriander and a squeeze of lime.
