Chickpea and Chorizo Soup

by Pauline De Mesa
Pork | February 22, 2019

Recipe by Chef Hylton Leroux
Photographed by Zac Moran of Studio 100
Art direction by Joji Coloma

Ingredients :

1 tbsp Olive oil
3 slice Smoked bacon, cut into 1cm cubes
3 Chorizo sausages, sliced
2 Red onions, chopped
1 Red pepper, chopped
3 Garlic cloves, finely chopped
1.5 tsp Dried oregano
1 Large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400 g Chickpeas, rinsed, drained
0.5 cup Dry white wine
2.5 cup Crushed tomato sauce
0.75 cup Chicken stock
0.25 cup White cabbage, cut into rough chunks
1 tbsp Chopped flat-leaf parsley
Salt and pepper to taste

Procedure :

  • 1
    Heat oil in a casserole or large, deep frying pan over medium-high heat. Cook bacon and chorizo for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess fat, leaving 2 tablespoons in the pan.
  • 2
    Add onions and red peppers, stirring for 5 minutes or until softened. Return the bacon and chorizo to the pan with the garlic and oregano. Stir for another minute, then add the potatoes, chickpeas, wine, tomato sauce and stock.
  • 3
    Bring to a boil, then reduce heat to low. Taste and season with salt and pepper. Add cabbage and cook for 5 minutes more. Garnish with chopped parsley and serve with crusty bread.