Chorizo and Chickpea Soup

Chorizo and Chickpea Soup
Sopa de chorizo y garbanzos
This recipe is a real winter-warmer but also makes a pleasant starter for a main meal.

Chorizo and Chickpea Soup

Chorizo and chickpea soup

Serves 4

 5 minutes preparation
15 to 20 minutes cooking time

4 vine plum tomatoes 
3 chorizo sausages (sweet or dulce)
Dried chili flakes 
400g (14 oz) chickpeas (in a tin or jar) 
1 litre (333⁄4 US fl.oz) chicken stock

1) Dice the tomatoes. 
2) Chop the chorizo sausages into inch-long pieces. 
3) In a large pan, heat a little olive oil and cook the diced tomatoes for 10 minutes over a medium heat, stirring occasionally until soft. 
4) Add the chicken stock to the pan and, when nearly boiling, add the chorizo, chickpeas and thyme. 
5) Sprinkle the chili flakes into the pan (the amount depends on your own preference). 
6) Cook for 5 minutes, stirring occasionally. 
7) Ladle the soup into bowls and serve with fresh crusty bread.