Warming and quick to make ...
Ingredients (serves 2)
50g of chorizo sausage chopped in fine dice
1 medium onion chopped
400g tin of chick peas with juice
500ml of chicken stock
Half tsp of smoked paprika
50 mls of almond milk (or semi skimmed)
s&p
Method
Fry the onion and chorizo together until the onion is soft and has taken on a rich red-golden colour. Season and add the paprika followed by the chick peas.
Add the hot stock and simmer for ten mins. When cooler blend in small batches to ensure the chorizo is well blended into the soup.
👀 DID YOU KNOW?Once opened, chorizo will keep in the fridge for at least 3 weeks sealed up in it's bag.
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