Chorizo, saffron and chickpea soup

Name: Chorizo, saffron and chickpea soup
Cook time: 1 h 30 min
Yield: 6-8
Cuisine: Spanish
Ingredients: 1/2 cup dried chickpeas, soaked overnight; 1 tbsp extra virgin olive oil; 2 good-quality chorizo sausages, chopped into 1cm slices; 2 cloves garlic, finely chopped; 1 small red onion, finely diced; very small pinch of saffron; 80ml good-quality dry sherry; 1 1/2 litres fresh chicken stock; 1 large potato, peeled, cut into 1cm dice; 1 small green zucchini, trimmed, halved lengthways, cut into 1cm dice; 1 bunch English spinach, washed, leaves picked, roughly shredded; Sea salt and freshly cracked pepper

Neil Perry

April 29, 2013

Spanish style chorizo, saffron and chickpea soup will warm you through and through.William Meppem

easyTime:1-2 hoursServes:6-8

Spanish comfort food doesn't get better than a hearty soup. This soup can be turned into a main dish with the addition of diced chicken thigh - or even prawns - and is great with flat bread to dip.

Ingredients

1/2 cup dried chickpeas, soaked overnight
1 tbsp extra virgin olive oil
2 good-quality chorizo sausages, chopped into 1cm slices
2 cloves garlic, finely chopped
1 small red onion, finely diced
very small pinch of saffron
80ml good-quality dry sherry
1 1/2 litres fresh chicken stock
1 large potato, peeled, cut into 1cm dice
1 small green zucchini, trimmed, halved lengthways, cut into 1cm dice
1 bunch English spinach, washed, leaves picked, roughly shredded
Sea salt and freshly cracked pepper

Method

Drain the chickpeas, rinse and place in a saucepan of fresh water. Bring to the boil, then reduce heat to low and simmer for 45 minutes or until tender. Drain well.
Meanwhile, heat oil in a saucepan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes or until browned. Transfer to a bowl and set aside. To the same pan add the garlic, onion and saffron. Reduce heat and cook, stirring, until onions have softened.
Add the sherry and deglaze the pan, scraping the base with a wooden spoon.
Add the stock and potato and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes.
Add the zucchini and cook until it has softened. Stir through the chickpeas, spinach and chorizo, and cook for a few minutes until just heated through. Season to taste and serve immediately.
HOT TIPS
• The soup would welcome the addition of diced chicken thigh - or even prawns - and is great with flat bread to dip.
• Cavalo nero (Tuscan cabbage) would be a fantastic substitute for the English spinach.
• Try a pinch of smoky paprika on top of the soup to introduce a tiny change that can make a big difference.

SOMETHING TO DRINK
Sherry is often associated with sweet, oxidised wines best used for cooking but at its best it is refreshing, tangy and perfect with food. Sanchez Romate NPU Amontillado (about $40) from Jerez de la Frontera, Spain, is the type of sherry that exists for dishes like this soup. Its hazelnut and green olive flavour adds depth and warmth, while allowing the saffron to have a voice.

Photography by William Meppem. Styling by Hannah Meppem. Food by preparation Kirsten Jenkins.