Chickpea and tomato soup with chorizo recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 1 long green chilli, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 tsp smoked sweet paprika
• 3 x 400g cans chopped tomatoes
• 4 x 410g cans chickpeas, drained and rinsed
• 1.25 litres vegetable or chicken stock, hot
• 200g piece chorizo, diced
• Good handful chopped fresh coriander, to serve
• Lime halves, to serve