Easy

Tomato

Olive oil

Pepper

Red onion

unit

Salt

Parsley

Garlic

Chickpea

Chorizo

Chorizo, tomato and chickpea soup

Wash and peel vegetables, then cut into large chunks.

Rinse chickpeas under cold running water and drain.

In a frying pan, brown the sliced chorizo.

In a casserole dish, brown the vegetables with 1 tbsp. olive oil, then add 3/4 of the chickpeas. Pour 1 liter of water into the pot, bring to the boil and cook for 45 minutes.

Roughly blend the soup off the heat and serve in bowls with the chorizo slices, remaining chickpeas and chopped parsley.

Easy

75 min

Meat

Spanish

Main course

Soup

Red meat

Servings

4

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

0

Step #3

5 min.

Step #4

50 min.

Step #5

5 min.

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