A delicious, hearty and filling soup, with spicy, smokey chorizo flavours, nutty chickpeas and fresh spinach.
Chorizo really is a star ingredient, packed full of flavour which is released in the oils when you cook it, which is enhanced in my spicy chorizo, chickpea and spinach soup by the fresh garlic, chilli and smoked paprika in it (which means that even if you chose to leave out the chorizo, to make this soup vegetarian, it would still have the delicious chilli, smoky paprika and garlic flavours in it). There are many different varieties of chorizo - some cured and eaten as they are, others for cooking, with regional varieties containing subtly different herbs and spices.
And then there's the question of pronunciation. Is it 'choritho', 'shoriso', or 'choritso' or something else - a certain feisty Spanish lady, Maria at Feisty Tapas is quite adamant it's 'cho-ree-thoh', and I'm certainly not going to disagree with her!
This hearty soup serves six - and if you have leftovers they will freeze beautifully - or the next day, you could transform them into a meal, by adding a tin or two of your favourite white beans to them (e.g. butterbeans, or cannellini etc., rinsed and drained) or some roasted vegetables and topping with a chunky, pan-roast cod fillet. Delicious!
177 calories per serving, if you're counting. [Calories in square brackets]