| Servings | serves |
Ingredients
- 1 cup Chickpeas soaked overnight in cold water, drained
- 1 tablespoon Olive Oil plus extra for brushing (from the pantry)
- 1 Brown Onion finely diced
- 1 Carrot cut into 1 cm dice
- 1 stick Celery cut into 1 cm dice
- 1 Fennel cut into 1 cm dice
- 2 cloves Garlic Cloves finely chopped
- 2 sprigs Thyme Leaves
- 1 Vegetable Stock
- 2 cups Water
- 185 grams Chorizo Sausage cut into ½ cm slices, then sliced in half again
Ingredients
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Instructions
- Heat oil in a large saucepan over medium heat. Cook onion for 3 minutes, or until softened. Add carrot, celery, fennel, garlic and thyme and cook for about 5 minutes, or until softened.
- Add chick peas, stock and water, stir to combine. Bring to simmer, reduce heat and cover. Cook for an hour, or until chick peas are soft.
- Cook chorizo in a frying pan until golden on both sides. Add chorizo to soup and continue to cook over medium to low heat for 3 more minutes.
- To serve, remove thyme sprigs and divide soup evenly among four large bowls.
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