As the old saying goes, soup is liquid comfort. Here’s a spicy chorizo and chickpea recipe we love
Recipes and styling Sarah Heeringa. Photography Amanda Reelick
1 onion, finely chopped
2 cloves garlic, crushed and chopped
1 tsp pickled red or green jalapenos chillies, thinly sliced
generous handful of fresh coriander, chopped stalks and all
2 x 200g tins tomatoes, chopped in thick sauce
2 x 200g tins chickpeas, drained
8 cups or 2 litres of quality vegetarian stock
freshly ground salt and pepper to taste
To serve:
drizzle of olive oil
cherry tomatoes
smoky paprika
garlic salt
half a chorizo, sliced (optional)
To serve:
small handful fresh herbs, chopped
Parmesan, grated
quality crusty bread
Using a large, heavy pot on medium heat, sauté the onion, garlic and chilli in a good lug of olive oil. Add in chopped bunch of coriander, stalks and all. Add tinned tomatoes, chickpeas and stock. Allow to simmer together for at least 20 minutes.
Meanwhile, heat the grill to a moderate heat. Lay out the tomatoes on a baking tray, drizzle with olive oil and sprinkle with paprika and garlic salt.
For a non-vegetarian topping option, add sliced chorizo to the oven tray and drizzle with oil. Grill for
a few minutes until toasted.
Bring soup back up to heat before ladling into bowls. Arrange roasted tomatoes or toasted chorizo and a sprinkling of chopped herbs on top of each bowl. Serve immediately with crusty bread and Parmesan.
