Chickpea and Rosemary Soup with Sizzled Chorizo
Photography Aaron McLean.
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.
Serves: 4–6
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
METHOD
Heat the olive oil in a large saucepan and add the onion, carrot, potato, garlic and rosemary and season generously. Cover and cook until the vegetables are tender, stirring occasionally and adding a splash of water if the potato starts to catch on the bottom of the saucepan.
Add the spices and chickpeas and cook for 1 minute. Add the stock, season and simmer for 10 minutes.
Let the soup cool a little then blend in a food processor until smooth. Do this in batches. Tip back into the saucepan and reheat before serving.
Topping: Heat the olive oil in a sauté pan and cook the chorizo, paprika and the reserved chickpeas until lightly golden. Add the parsley and sizzle for a few seconds.
To serve: Stir the lemon juice into the soup and ladle into warm bowls. Top with the chorizo and chickpeas and drizzle with some of the oil left in the pan.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.