Name: Chickpea & chorizo soup
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 (200g) brown onion, finely chopped; 2 clove garlic, crushed; 1 (130g) chorizo sausage, thinly sliced; 16 cup (4l) water; 500 gram ham bone; 4 dried bay leaves; 12 sprigs fresh flat-leaf parsley; 2 (600g) potatoes, coarsely chopped; 600 gram canned chickpeas, rinsed, drained; 1 cup finely shredded spinach leaves

Ingredients

1 tablespoon olive oil

1 (200g) brown onion, finely chopped

2 clove garlic, crushed

1 (130g) chorizo sausage, thinly sliced

16 cup (4l) water

500 gram ham bone

4 dried bay leaves

12 sprigs fresh flat-leaf parsley

2 (600g) potatoes, coarsely chopped

600 gram canned chickpeas, rinsed, drained

1 cup finely shredded spinach leaves

Method

1.Heat oil in a large saucepan over medium heat. Stir onion and garlic over heat until onion is soft. Add sausage and continue stirring until sausage is browned. Stir in 12 cups (3L) water, ham bone, bay leaves and parsley; bring to the boil.

2.Reduce heat and simmer with lid on for 1½ hours. Cool slightly then refrigerate soup mixture, covered, overnight. [Can also be covered and frozen at this stage.]

3.Discard fat from surface of soup mixture. Remove meat from bone. Discard bone, skin and fat. Shred meat finely.

4.Combine soup mixture with remaining 4 cups water in a large saucepan and bring to the boil. Stir in ham meat and potato, then simmer with lid on for about 15 minutes or until potato is tender.

5.Add chickpeas to soup and simmer, uncovered, 5 minutes. Season to taste. Just before serving soup, stir in spinach.

This soup must be assembled, cooked and refrigerated overnight for the flavour to develop — start this soup the day before serving.
Note

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Ingredients

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