Spanish Chorizo and Chickpea Soup

I've seen numerous different recipes for this soup and for good reason - it's quick, easy to make and tastes delicious! It's a great winter warmer.

I roughly follow this recipe depending on what we have in the cupboards, the most important thing is good quality ingredients, particularly the chorizo and tomatoes.

It tastes even better the next day, if you can wait, as this allows all the flavours to infuse fully.

Ingredients -

150g Chorizo, diced

1 Onion, finely chopped

2 Celery Stalks, finely chopped

2 Garlic Cloves, crushed

2 x 400g can of Chopped Tomatoes

400g can of Chickpeas

1 litre of good quality Chicken Stock

Chilli Flakes and Paprika, to taste

250g bag of Spinach, stalks removed

Creme Freche to serve

• Fry the chorizo in a large saucepan until they give off their oils
• Add onion, celery and garlic
• Cook on a gentle heat for approx 10 mins with the lid on
• Add chickpeas with liquid, chopped tomatoes and stock. Season and bring to the boil
• Simmer for about 20 minutes
• Add spinach at the end, stir through until wilted
• Serve in warmed bowls with a dollop of creme freche