Chickpea and chorizo minestrone
( SERVES 4 )
Here’s a super speedy soup to whip up when you’re in a hurry. When zucchini are expensive, sub in fresh greens – silverbeet, spinach, kale and watercress all make good additions. You can also add diced pumpkin or potatoes to bulk it up into more of a vegetable stew.
|1 Tbsp||Olive oil|
|100 g||Chorizo sausages, diced|
|½ tsp||Smoked paprika|
|2||Garlic cloves, crushed|
|1 tsp||Chopped rosemary|
|2 cups||Tomato pasta sauce|
|1 Ltr||Chicken stock|
|1||Tin chickpeas, (400g), rinsed and drained|
|1 cup||Dried pasta shapes|
|1 serving||Salt and freshly ground black pepper, to taste|
|¼ cup||Chopped parsley, or basil, to serve|
|¼ cup||Grated parmesan cheese, to serve|
- Heat oil in a large pot and cook chorizo over medium heat, stirring now and then until it sizzles and the fat starts to run.
- Add smoked paprika, garlic and rosemary, stir to combine, and cook for another minute.
- Add pasta sauce and stock and bring to a simmer. Add chickpeas, zucchini and pasta and simmer until pasta is tender (check packet instructions for timing depending on shape and brand). Season with salt and pepper to taste.
- Just before serving, mix in chopped herbs and parmesan. The soup will keep in the fridge for 2-3 days or can be frozen.
See more of Anabel's chickpea recipes