Golden Chickpea And Chorizo Soup

  1. Put the chickpeas in a large bowl, cover with plenty of cold water and leave to soak overnight.
  2. Next day, drain chickpeas and place in a large pan. Cover with plenty of fresh water and bring to the boil. Cover and simmer for 2 to 3 hours, until tender. Add more boiling water if necessary, to keep the chickpeas covered during cooking. Drain, reserving the cooking liquid.
  3. Heat the oil in a large, deep frying pan. Add the chorizo sausages and fry over a medium heat for 5 minutes, until a lot of oil has seeped out of the susages and they are pale golden brown. Drain and set aside.
  4. Soak the saffron strands in a little warm water.
  5. Add the chili flakes and garlic to the fat in the frying pan and cook for a few seconds. Stir in the saffron with its soaking water, the chopped tomatoes, chickpeas, potatoes, chorizo sausages and bay leaves. Pour in scant 2 cups of the chickpeas cooking liquor and the water and stir in salt and pepper to taste.
  6. Bring to the boil, then reduce the heat and simmer for 45-50 minutes, stirring gently occasionally until the potatoes are tender and the soup has thickened slightly.
  7. Add the chopped parsley to the soup and adjust the seasoning. Ladle the soup into four large, warmed soup plates and drizzle a little extra virgin olive oil over each portion. Serve with crusty bread.

chickpeas, saffron strands, olive oil, chorizo sausages, dried chili flakes, garlic, tomatoes, new potatoes, bay leaves, water, parsley, salt, extra virgin olive oil, crusty bread

Taken from www.epicurious.com/recipes/member/views/golden-chickpea-and-chorizo-soup-1254631 (may not work)

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