Sunday, September 11, 2011

Chorizo, Eggplant and Chickpea Soup

I made this soup a couple of times over winter. The chorizo gives it a great flavour and it is quick and easy to whip up as it doesn't need a long cooking time. You could add any other vegies that take your fancy - zucchini, carrot, sweet potato...

Chorizo, Eggplant and Chickpea Soup
serves 4+

olive oil
1-2 chorizo, skin removed and diced
1 onion, chopped
1 garlic clove, finely chopped
1 eggplant, small dice
400g tin tomatoes
400g tin chickpeas
1 L chicken stock

In a heavy based saucepan, fry the chorizo in a dash of olive oil until browned. Set aside.

In the same pan, add more olive oil and fry onion, garlic and eggplant until onion is softened and eggplant browning. Careful not to burn the onion. Add the chorizo and remaining ingredients. Simmer for 10 minutes.

Serve with crusty bread.

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