A traditional Spanish soup that we love (we generally enjoy chickpeas in everything and I seem to have made a habit of making soups out of them), not to mention the rest of the flavors this soup has to offer.
We served this soul-warming goodness with the awesome rosemary flat-breads, freshly out of the oven, like this:
We strongly recommend the same combination (the bread is ready very fast, don't worry).
P.S: We made another similar soup, Spanish-inspired but not-quite traditional here.
Recipe source: recreated from various sources on the internet, and resembling this the most.
Last year: Chocolate chip cookies with salted butter (American).
Two years ago: Irish soda bread (buns) with mixed seeds.
Ingredients (serves 3-4):
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 sprig of rosemary (the leaves from it)
- 50 g chorizo slices
- 400 g can of chopped tomatoes
- 250 ml water or vegetable stock
- 400 g can of boiled chickpeas
- 100 g of Savoy cabbage
- dried chili flakes (preferably Spanish, like piri-piri)
- salt and pepper to taste (if necessary)
Chop up the onion. Heat the oil in a heavy-bottomed soup pot and start frying the minced onion in it:
When the onion is golden add the rosemary and chorizo slices.
Stir well. After 2-3 minutes, add the chopped tomatoes and the water (or stock). Mix well. Also add the drained chickpeas and the chopped up cabbage:
Let the whole thing cook for 5-7 minutes more. Remove from the heat, taste it and add chili flakes, salt and pepper to taste.
Transfer to soup bowls and dig in! :)