Spinach and chickpea soup with chorizo

A hearty soup with rich tasting chickpeas, fried onion and garlic, lots of greens and a touch of smokiness from the chorizo strips that top it. Very nice for cold days like these and fast to throw together. Enjoy.
Recipe adapted from the Romanian Good Food.

Last year: Pollo alla cacciatora (hunter's chicken stew) (Italian).
Two years ago: Moldavian fried carp with polenta and garlic sauce.



Ingredients (serves 3-4):

• 1 large yellow onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 750 ml chicken stock
• 2 X 400 g cans of chickpeas 
• 150-200 g spinach (fresh if you can find, we used frozen)
• 4 chorizo slices to serve (about 1 per serving)
• more salt and pepper to taste
• 1/2 teaspoon chili powder (or more to taste)

Heat the olive oil in a soup pot. Add the chopped onions and garlic:

Fry them for 2-3 minutes until light golden. Add the soup stock and the drained chickpeas from the two cans:

Let it boil for 7-8 minutes, then add the spinach and let it cook for 2 more minutes.

Add the chili powder and more salt and pepper to taste (also consider the chorizo will be salty as well). Transfer to soup bowls and top each serving with a slice of chorizo, cut into strips.

It's done, dig in! :)