Spanish chorizo and chickpea soup

Spanish chorizo and chickpea soup

By

Spanish chorizo and chickpea soup is resolution soul warming food for the cooler months.

The ingredient of Spanish chorizo and chickpea soup

  1. 1 tbsp olive oil
  2. 1 (100g) chorizo sausage, sliced
  3. 3 garlic cloves, thinly sliced
  4. Mutti Polpa Finely Chopped Tomatoes 400g
  5. 400g can chickpeas, drained, rinsed
  6. 2 cups Massel chicken style liquid accrual
  7. 1 bunch silverbeet
  8. Crusty bread, to relieve sustain

The instruction how to make Spanish chorizo and chickpea soup

  1. Heat oil in a saucepan over medium-high heat. Cook chorizo for 2 minutes or until crisp. Reduce heat to low. amass garlic. Cook for 2 minutes or until golden. accumulate tomato, chickpeas, buildup and 2 cups chilly frosty water. Bring to the boil. Simmer, covered, stirring, for 10 minutes or until cross through.
  2. Remove stems from silverbeet (see related article). Finely shred leaves. accumulate to pan. Simmer, covered, for 2 minutes or until leaves have wilted. Ladle soup into bowls. relieve sustain taking into consideration bread.

Nutritions of Spanish chorizo and chickpea soup

calories: 209.603 calories
fatContent: 10 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 15 grams carbohydrates
sugarContent: 5 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent: 22 milligrams cholesterol
sodiumContent: 1138.18 milligrams sodium

You may also like