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You might think that this does not look like a very pretty soup – and I would agree, it is rather rustic looking but the taste is out of this world. Smoky, spicy chorizo married with Spanish ham all surrounded by creamy chickpeas and healthy spinach give this dish a superb texture. Served with crusty bread, it is a meal in itself. Do not skip the last step and forget to add the chopped hard boiled egg on top, it is traditional and adds an unexpected but lovely richness to the soup.


Serves 4


Olive oil
150 g / 5 1/2 oz chorizo sausage, finely chopped
1 onion, finely chopped
1 clove of garlic, crushed
2 sticks of celery, finely chopped
1 pound fresh spinach, washed and chopped
8 fresh tomatoes, roughly chopped (can use canned)
400 g / 14 oz can of chickpeas, drained
5 cups chicken stock
Salt and freshly ground black pepper
60 g / 2 oz pata negra, Spanish ham, prosciutto, jambon de bayonne cut up into pieces
2 hard boiled eggs, chopped


In a large, heavy bottomed pot, add some olive oil
Add the choizo and cook for 2 to 3 minutes
Add the onion, garlic and celery
Turn the heat down and cook for about 15 minutes, covered
Add the spinach, chickpeas and chicken stock
Bring to the boil
Lower heat and simmer for 30 to 40 minutes
Remove about 1/3 to 1/2 the mixture and purée it
Add the puréed mixture back to your pot and season
Remove from the heat
Stir in the ham
Divide into bowls
Add some chopped egg to each serving