Spanish chickpea and chorizo soup – creamy, spicy,smoky goodness in a bowl

Tags

chickpeas, chorizo, garbanzo beans, jambon de bayonne, pata negra, prosciutto, smoky, Soup, spanish, spicy, spinach

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

Ingredients:

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

Preparation:

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
Enjoy!

 

PPLT – Prosciutto Di Parma, Parmigiano Reggiano, Lettuce & Tomato

Tags

appetizer, entree, hors d'œuvres, jambon de bayonne, Parma ham, parmesan, parmigiano reggiano, prosciutto Di parma, salad, tomato

I have based this delicious, healthy and light starter on a very similar one I had at a lovely little restaurant in Nice, France, several years ago. We were sitting on a terrace overlooking the Mediterranean shaded by vines on a trellis. The sea was sparkling as if lit by millions of tiny lights and a cool breeze barely moved the leaves. We sat on small metal bistrot chairs sipping on a glass of cold rosé. Heaven! This is a lovely light starter to serve in summer when tomatoes are in season. I am thinking of all my readers in the Southern Hemisphere as they are in the midst of heatwave and I thought you might appreciate a little lighter meal. The shallots do need to marinate for a few hours so it is best to prepare them early in the day or even the previous day. The cheese crisps keep for up to 2 days in a tightly sealed container so they can be prepared in advance too.
Every time I make it, I am transported back to that terrace in Nice. Maybe you will be too.

Makes 12 servings

Ingredients:

125 g / 4 1/2 oz parmesan, finely grated
Freshly ground black pepper
170 g / 6 oz Prosciutto Di Parma /Jambon de Bayonne
2 small shallots, finely sliced
125 ml / 1/2 cup white vinegar
Pinch salt
1/2 teaspoon sugar
Small head of bibb lettuce
3 tomatoes, sliced
1 red bell pepper, roasted, peeled and sliced into 12 strips

Preparation:

Preheat oven to 180 C / 350 F
Place some parchment paper on your baking sheet
Grease the paper lightly
For each cheese crisp, drop about 3 tablespoons of the grated cheese onto the sheet in a circle
Sprinkle with pepper
Bake until golden brown, about 8 minutes
Remove from heat and cool on parchment
Line another baking sheet with foil
Space the prosciutto on the foil
Bake until lightly crisped, not brittle, about 7 to 8 minutes
Cool on paper towels
Place sliced shallots in a medium bowl
In a saucepan, combine vinegar, salt and sugar
Bring to a simmer over medium heat and pour over shallots
Let marinate at least 3 to 4 hours – can chill for up to 3 days
To assemble:
Layer 1 cheese crisp with I lettuce leaf, 1 tomato slice, a few shallot slices and 1 prosciutto slice, folded
Top with another cheese crisp and 1 pepper slice
Enjoy!