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Spicy Chick Pea Soup
Method
- Cook chickpeas in 1 1/2 times their volume of boiling water 1 1/2 to 2 hours or until tender.
- Meanwhile, in a small skiller, heat 2 tbsp of the oil.
- Add bread and fry until golden of both sides.
- Remove and drain on paper towels.
- Add onion to pan and cook slowly, stirring occasionally, 5 mins.
- Add chorizo and cook 5 to 10 minutes or until onion has softened but not coloured.
- Stir tomatoes into onion and cook, stirring occasionally, about 10 minutes.
- In a saucepan, heat remaining oil.
- Stir in paprika and cumin, then add spinach.
- Cook until spinach has wilted.
- Using a mortar and pestle, pound garlic with a pinch of salt.
- Add fried bread and pound again.
- Drain chickpeas, reserving liquid.
- Stir chickpeas into spinach with tomato and garlic mixture and 1 cup chickpea liquid.
- Cover pan and simmer about 30 minutes.
- Add more liquid if mixture becomes too dry.
Ingredients:
1 1/2 cups - chickpeas, soaked overnight, then drained
1 pound - fresh spinach, chopped
1/2 cup - olive oil
1 slice - bread, crust removed
1 - spanish onion, finely chopped
8 oz - chorizo, thicky sliced
3 - beefsteak tomatoes, peeled, seeded and chopped
1 tbsp - paprika
1/4 - 1/2 tsp - cumin seeds, finely crushed
3 - garlic cloves
1 1/2 cups - chickpeas, soaked overnight, then drained
1 pound - fresh spinach, chopped
1/2 cup - olive oil
1 slice - bread, crust removed
1 - spanish onion, finely chopped
8 oz - chorizo, thicky sliced
3 - beefsteak tomatoes, peeled, seeded and chopped
1 tbsp - paprika
1/4 - 1/2 tsp - cumin seeds, finely crushed
3 - garlic cloves
RECIPES BY REHANA KHAMBATY
