1 large onion (chopped)
2 tbsp olive oil
2 Garlic cloves (crushed)
4 tsp chopped rosemary
3 x 410g tins chickpeas (drained and rinsed)
850ml chicken stock
100g chorizo (skinned and diced)
Soften the onion in olive oil until golden then add the crushed garlic with half the rosemary. Stir and cook for a further 2 mins.
Add two tins of chickpeas, all the chicken stock and season well. Bring to the boil, cover and simmer briskly for 5 mins.
Meanwhile dry-fry the chorizo in a small frying pan until crisp. At the last minute add the remaining rosemary and stir for 15 seconds.
Blend the soup with a stick blender until smooth then add the third tin of chickpeas. Check seasoning. Warm through then serve in warm bowls topped with some of the chorizo...And a big chunk of crusty bread if you're anything like me!
Recipe: Tamsin Burnett-Hall from the Sainsburys Magazine Cookbook