Spanish Chorizo and Chickpea Soup

I was inspired to make this stoup from a post over at Stacey Snacks. I make many more of her recipes then I do all the other blogs that I follow combined. She has the same tastes that I like. Thank you Stacey.

She was inspired by Jamie Oliver.

Like most home cooks, we like to add and remove to suit our families tastes and I felt after it was done, that The Nudge would like a more meaty flavor so I snuck in a diced sausage and threw in a 1/4 cup pasta.

Spanish Chickpea & Chorizo Soup:
makes 4 servings

• olive oil
• 6 oz. chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 1 lb fresh spinach, washed and chopped (I used whole leaf frozen spinach)
• 8 fresh tomatoes, seeded and roughly chopped (I used a 24oz. can of plum tomatoes)
• 1 15oz can or jar of good-quality cooked chickpeas, drained
• 4 cups chicken stock
• sea salt and freshly ground black pepper
• 2oz prosciutto, finely chopped
• 1 cooked Italian Sausage, diced
• 1/4 cup elbow macaroni

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Cook for about 10 minutes.

Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point I removed about a third of the tomatoes and puréed them in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the prosciutto and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls. A good crusty bread would be an ideal way to soak up all the juices.

Review: This was excellent and uber healthy. I has the same background flavors as a minestrone. Swap out any white bean if your family does not like chickpeas but if you tell the kids it is the "hummus" bean, they just might eat them.

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