Spanish Chickpea Soup
Ingredients
- 500 gChickpea (cooked and drained)
- 100 gChorizo (sliced)
- 100 gSmoked cured pork belly (small dice)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tspSmoked paprika
- 2 pcBay leaf
- 2 tbspExtra virgin olive oil
- 1 LMineral water
- 1 pinchGray sea salt
- 1 LChicken broth (hot)
Method
A thick, velvety broth colored by the bright red of chorizo. The chickpeas are tender, almost creamy, infused with the woody scent of smoked paprika.
- 1
In a pot, heat olive oil. Sweat the chopped onion and garlic until they become translucent and soft, without browning.
- 2
Add the sliced chorizo and diced pork belly. Let the fat melt and color the bottom of the pot with an intense orange-red hue.
- 3
Sprinkle the smoked paprika. Stir for 30 seconds to release aromas without burning the spice. Pour in water (or broth) and add the bay leaf.
- 4
Stir in the chickpeas. Bring to a boil then lower the heat. Let simmer until the chickpeas are tender and the broth is fragrant.
- 5
Take a ladle of chickpeas, mash them with a fork, and return them to the pot. The broth should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Mash some of the chickpeas at the end of cooking to get a thickened texture without adding flour.
- Only salt at the very end: the chorizo and pork belly already provide plenty of salt.
How long does this dish keep?
Keeps for 3 days in the fridge. The soup thickens as it sits; feel free to loosen it with a bit of water when reheating.
