Chorizo and Chickpea Soup
Serves: 4
Prep Time: 10 min
Cooking Time: 30 min
Ingredients
- 2 chorizo, thinly sliced
- 1 Spanish onion, diced
- 1 clove of garlic, crushed
- 2 carrots, diced
- 4 sticks of celery, diced
- 600ml vegetable stock
- 3 red capsicums, diced
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 400g can chick peas, drained
- 3 sprigs rosemary, chopped
- 1 tsp olive oil
- ½ bunch spinach
Method
- Preheat oven to 220°C
- Bake capsicum for approximately 10 minutes, then take it out and put it in to a bowl and cover with cling wrap, leave for 10 minutes. Once it is cool, peel, deseed and slice into 5 mm strips.
- Peel and dice onion, sweat in a large pot with a little oil for 5 minutes, add the garlic and then the carrot and celery.
- Sweat for about 10 minutes and add the paprika and rosemary.
- Add the stock and bring to the boil, simmer for 15 minutes, add the capsicum and spinach and simmer for a further 5 minutes.
- Season to taste and serve.
Suitable for;
FAST start | N | |
Trimsition | Y | |
Body trimming | Y |
During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.
