Spanish sausage and chickpea soup

Carolyn Robertson

Use chorizo sausage in this authentic Spanish soup, flavoured with red wine and smoked paprika.

Ingredients

1 Tbsp	Olive oil
1	Onion, finely diced
½ cup	Red wine
1 can	Chopped tomatoes
2 cups	Chicken stock
400 g	Waxy potatoes, peeled and diced
1 can	Chickpeas, rinsed and drained
3	Chorizo sausages, thickly sliced (Main)
1 tsp	Smoked paprika
3 Tbsp	Fresh parsley, chopped

Directions

1. Heat a heavy-based saucepan, add oil and onion and cook for 5-8 minutes until softened but not coloured.
2. Add the red wine and cook until reduced by half.
3. Add tomatoes, stock, potatoes and chickpeas and simmer for 10-15 minutes or until potatoes are tender.
4. Add chorizo and smoked paprika and simmer for 5 minutes for flavours to combine.
5. Season to taste with salt and pepper and serve garnished with chopped parsley.