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!
I love spicy food, yes, very spicy food but if you are not a fan, this is still a great dish, just tone down the red pepper flakes a bit. Although I must say that I have served this to several people who claimed they did not eat spicy food and they were asking for more bread to mop the sauce up with. It is not really a broth but if you wish to serve it as such, simply add more white wine. The sauce is delicious and so you will want lots of baguette to serve it with. I have served it over tagliatelle pasta as well. This is a good idea if extra guests show up and you want to stretch it out a bit more. The shrimp can be replaced by prawns, langoustines or scampi. I use small littleneck clams, the smallest mussels I can find, (I find them tastier), and large shrimp. Use a good white wine, you will drink the rest with dinner so you want something you will enjoy. The only thing to worry about is not to overcook the shellfish, they will become rubbery.
Serves 6
Maison Travers 