Chickpea and Rosemary Soup with Sizzled Chorizo » Dish Magazine

Name: Chickpea and Rosemary Soup with Sizzled Chorizo » Dish Magazine
Ingredients: 2 tablespoons olive oil; 1 onion, thinly sliced; 1 carrot, diced; 1 large potato, peeled and diced; 2 cloves garlic, crushed; 1 tablespoon finely chopped rosemary; ½ teaspoon each ground turmeric and smoked paprika; ¼ teaspoon ground cinnamon; 2 x 400 gram tins cooked chickpeas, drained and rinsed, 1 cup set aside for the topping; 5 cups chicken or vegetable stock; 1 tablespoon lemon juice; sea salt and freshly ground pepper Topping; 3 tablespoons olive oil; 1 cured chorizo sausage, diced; ½ teaspoon ground smoked paprika; 2 tablespoons chopped flat-leaf parsley

dish.co.nz

You can use either a smoked or plain paprika in this soup. Smoked paprika will give a richer tasting soup that works well with the chorizo, but both are delicious.

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Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
1 large potato, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
½ teaspoon each ground turmeric and smoked paprika
¼ teaspoon ground cinnamon
2 x 400 gram tins cooked chickpeas, drained and rinsed, 1 cup set aside for the topping
5 cups chicken or vegetable stock
1 tablespoon lemon juice
sea salt and freshly ground pepper Topping
3 tablespoons olive oil
1 cured chorizo sausage, diced
½ teaspoon ground smoked paprika
2 tablespoons chopped flat-leaf parsley