Chorizo and Chickpea Soup

Serves: 4
Prep Time:
10 min
Cooking Time: 30 min


  • 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


  1. Preheat oven to 220°C
  2. 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.
  3. 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.
  4. Sweat for about 10 minutes and add the paprika and rosemary.
  5. Add the stock and bring to the boil, simmer for 15 minutes, add the capsicum and spinach and simmer for a further 5 minutes.
  6. Season to taste and serve.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.