Spanish chorizo and chickpea soup is perfect soul warming food for the cooler months.
Ingredients
- 1 tablespoon olive oil
- 1 (100g) chorizo sausage, sliced
- 3 garlic cloves, thinly sliced
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 2 cups Massel chicken style liquid stock
- 1 bunch silverbeet
- Crusty bread, to serve
Method
- Step 1Heat oil in a saucepan over medium-high heat. Cook chorizo for 2 minutes or until crisp. Reduce heat to low. Add garlic. Cook for 2 minutes or until golden. Add tomato, chickpeas, stock and 2 cups cold water. Bring to the boil. Simmer, covered, stirring, for 10 minutes or until heated through.
- Step 2Remove stems from silverbeet (see related article). Finely shred leaves. Add to pan. Simmer, covered, for 2 minutes or until leaves have wilted. Ladle soup into bowls. Serve with bread.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
877 kj
Energy
10g
Fat Total
2g
Saturated Fat
7g
Fibre
11g
Protein
22mg
Cholesterol
1138.18mg
Sodium
5g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Note 1: You could also add silverbeet stems. Chop and add to pan with stock in step 1.
Note 2: You could use 4 cups salt-reduced chicken stock instead of 2 cups stock and 2 cups cold water. Wash silverbeet well to remove any traces of dirt.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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